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Blueberry Protein Pancakes with Lemony Cream Cheese Topping

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 1
Calories: 418kcal

Ingredients

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

  • 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.
  • In a food processor or Nutribullet, mill the oats until they form a fine powder.
  • Mix all pancake ingredients until smooth.  Fold in blueberries.
  • 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.
  • Top with cottage cheese mixture and serve.

Nutrition

Calories: 418kcal | Carbohydrates: 47g | Protein: 48g | Fat: 6g | Cholesterol: 47mg | Sodium: 527mg | Fiber: 9g | Sugar: 14g