Lemon Blueberry Protein Pancakes

The 6th member of the pack!

Blueberry-based pastries and cakes pack a rich and satisfying flavor profile. But can the taste be replicated for protein-packed American pancakes? Oh, absolutely.

Time to craft ’em, shall we?

Ingredients

Makes ~15 pancakes.

Note: Ingredients in bold are my top pics 🙂

Batter only

• 250g whole wheat/spelt flour
• 50g (vegan) protein powder
• 3/4 tbsp (10g) baking powder
• 1 tsp (6g) baking soda
• 1/2 tsp (2.5g) fine salt
• 2 eggs
• 1.5 tbsp (23ml, 21g) neutral/coconut oil
• 50g honey/maple syrup
• 1.5 lemons (4 tbsp, 60ml juice), zested & juiced
• 1 tsp (4g) vanilla extract/paste
• 420mL buttermilk
• 1 cup (190g) blueberries, fresh or frozen
• Cooking fat of choice, see note below

Cooking fat note

Here are your options:

• For fried-like surfaces: (about ½ tsp or 2g per pancake)
  • Butter (ideally salted, grass-fed)
  • Any neutral oil
• For picture-perfect uniform surfaces:
  • Cooking spray

Required Utensils

Chances are that you already have most of what’s listed below. But as a student, I used to have basically nothing at hand, so all necessary items are listed below:

• Medium pot, to hold all dry ingredients (and then batter)
• Small pot, to hold all wet ingredients
• Weight scale, to measure ingredients (in grams)
  • Or use measuring cups if handy
• Measuring spoons (at least for teaspoon measurement)
• Cheese/vegetable grater (for zesting lemons)
• Whisk, for initial mixing (can use spoon instead, but might take longer)
• Rubber spatula, for final mixing
• Scooping spoon, for accurately pouring batter for cooking (optional)
• Non-stick pan (or flat griddle), to cook the pancakes!
• Flat spatula, for flipping pancakes
• Tray/plate, to hold cooked pancakes!

Instructions

1. In medium pot, whisk all dry ingredients till thoroughly combined. Set side.
2. Zest and juice lemons, making sure to take any seeds out.
3. In small pot, whisk all wet ingredients (including lemon zest & juice) till thoroughly combined. Set aside.
   NOTE: If using coconut oil, add in just before combining wet & dry ingredients, to avoid solidification before combining.
4. Form a well in center of pot with dry ingredients. Pour wet ingredients into dry. Use rubber spatula, stir in wide circular strokes till just combined. DO NOT over-mix. Small lumps are okay!
5. Let batter rest for 10 to 30 minutes at room temp. More time = fluffier pancakes!
   During this period:
   • Gather your pan(s), spatula, and tray/plate to hold cooked pancakes.
   • Pre-heat your pan(s) at medium heat and have your cooking fat ready.
   • Get your blueberries ready for topping!
6. Once pan(s) are warm (not hot), add fat to pan center, and add just under ¼ cup (60ml) batter to center. Immediately top with 5 to 10 blueberries, pressing them down if sticking out.
7. Cook for 2-3 min, until bubbles begin to pop on top and edges are firming up. Flip pancake and cook for another 2-3 min till golden brown. Remove from pan.
8. Repeat steps 5 & 6 with remaining batter. Enjoy!

Serving

To pour on

• Blueberry sauce (many great recipes exist online!)
• Maple syrup
• Honey
• Pancake syrup of choice

To spread on

• Any nut butter (ideally salted): peanut, almond, mixed nut, etc.

To top off

• Cream cheese glaze/frosting
• Whipped cream
• Butter

Storage

Packaging of choice

• Ideal for fridge: Plastic/glass air-tight containers
• Ideal for freezer: Wrapping 1-4 pancakes in plastic wrap or aluminum foil, then place in air-tight plastic bag

Shelf life

• Fridge: 5 days
• Freezer: 3-6 months (best quality, assuming temp below 0°F/-18°C)

Got any questions or suggestions? Comment down below!

First posted on June 22, 2024.

Last updated on June 28, 2024.