If you find it difficult to get enough protein at breakfast, this recipe is for you! These pancakes are super simple to make (no need to stand over the stove worrying about them burning) and made with nourishing, blood sugar balancing ingredients.
I love using Equip Foods Prime Protein in this recipe as it packed full of easy to digest protein and sweetened with natural stevia, which adds sweetness without the actual sugar. The vanilla paired with lemon and blueberry is the perfect flavor combination.
Make these pancakes ahead of time to have breakfast prepped for the week, then serve with greek yoghurt for extra protein and top with more fresh blueberries.
Ingredients
- 1/5 cups almond flour
- 2 servings Equip Foods Vanilla Prime Protein
- 1 teaspoon baking powder
- Pinch salt
- 2 eggs, room temperature
- ½ cup almond milk, room temperature
- Zest of 1 lemon
- Juice of ½ lemon
- 1 tablespoon coconut oil, melted and cooled
- ½ cup fresh or frozen blueberries
Directions
Preheat the oven to 400 degrees.
Line a half cookie sheet pan (approximately 9 x13) with parchment paper and lightly grease.
Combine the almond flour, protein powder, baking powder, salt and lemon zest in a large bowl. Combine the eggs, almond milk, lemon juice, coconut oil and vanilla extract in a separate bowl.
Gently stir in the wet ingredients to the dry ingredients. Fold in the blueberries. Pour the batter onto the sheet pan and bake for 12-14 minutes or until slightly golden brown and just firm to the touch.
Once cooled, cut into squares and store in the fridge or freezer. Serve with greek yoghurt and extra blueberries.