Blueberry Protein Pancakes with Lemony Cream Cheese Topping

Pancaaaaaake Sunday! My favorite 🙂 Since it’s summer, I figured I should make something nice and summery – light and refreshing flavors, a hint of citrus and some fresh berries.  I’ve always been a little skeptical of combining my blueberries with anything lemony – I never wanted to risk ruining the flavor of my precious blueberries.  But today I decided to give it a shot and see why everyone else seems to think lemons and blueberries should go together.

Anyways…I was pleasantly surprised with the result here! I was careful not to add too much lemon so I wouldn’t overpower the pancakes.  Overall, I’d say this was quite an enjoyable combo for a summer morning 🙂 I used lemon extract in the topping and a tiny bit in the pancakes, plus a little bit of lemon zest in the pancake mix and some sprinkled on top.  It was just enough.  Oh, and I didn’t add all of the topping for the pictures…didn’t want to drown the pretty pancakes for their photo shoot! You get way more for the nutrition listed.

Of course I added lots of protein in the mix here too! 48 grams stuffed into this delicious stack, plus 9 grams of fiber.  The coconut flour really ups the fiber game in these.  If you don’t have cottage cheese for the topping, just use some fat free cream cheese – that will give it a more “real” cream cheese flavor.  I just don’t have any and it would go to waste if I bought some.  So I improvise…and it works just fine 🙂

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Blueberry Protein Pancakes with Lemony Cream Cheese Topping

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 1

Calories per serving 418 kcal

Ingredients

• 1/3 cup rolled oats
• 1 tbsp coconut flour
• 1 scoop Cellucor Whipped Vanilla whey protein
• 1/4 tsp baking powder
• 1 egg white
• 3 tbsp unsweetened applesauce
• 1/4 cup unsweetened vanilla almond milk
• 1/4 cup blueberries
• 1/2 tsp lemon zest

Topping Ingredients:

• 3 tbsp Dannon Light and Fit non-fat vanilla Greek yogurt
• 2 tbsp fat free cottage cheese
• 1 tbsp unsweetened vanilla almond milk
• 1 tbsp  Cellucor Whipped Vanilla whey protein
• 1 packet Truvia
• 1/4 tsp lemon extract
• Optional: lemon zest

Instructions

1. In a food processor or Nutribullet, process the topping ingredients until smooth.  If using a Nutribullet, blend the cottage cheese and almond milk first, then add the rest and blend.  Set aside.
2. In a food processor or Nutribullet, mill the oats until they form a fine powder.
3. Mix all pancake ingredients until smooth.  Fold in blueberries.
4. Heat a large griddle or non-stick pan over medium heat.  Spray with non-stick cooking spray (I like the coconut oil kinand spoon pancake mixture onto griddle to form 3-4 pancakes.  Cook until the top begins to bubble, then flip and cook through.
5. Top with cottage cheese mixture and serve.

Nutrition Facts

Blueberry Protein Pancakes with Lemony Cream Cheese Topping

Amount Per Serving

Calories 418 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 47mg16%

Sodium 527mg23%

Carbohydrates 47g16%

Fiber 9g38%

Sugar 14g16%

Protein 48g96%

* Percent Daily Values are based on a 2000 calorie diet.