Blueberry-Lemon Protein Pancakes
Breakfast for Dinner is one of the easiest tricks in the book for an on-the-fly meal! This is seriously my kids’ favorite kind of dinner, and these are not your average pancakes. They’re full of protein, fiber and good fat and are so delicious that they don’t even require syrup! Even better, you can double up for leftovers for breakfast the rest of the week!
- 2/3 cup whole wheat flour
- 2/3 cup almond flour
- 2 tablespoon coconut sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 3/4 cup milk
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups of blueberries
Combine flours through salt in large mixing bowl.
Whisk wet ingredients in a medium bowl and add to dry ingredients, stirring until combined. Gently fold in blueberries.
Coat a large non-stick griddle or skillet with a small amount of oil or butter, and heat over medium heat.
Spoon ¼ cup of batter for each pancake. Once the pancakes start to bubble and slightly brown on the bottom (3-4 mintues), flip and cook 2 minutes more.
Work in batches and adjust heat as necessary.