Lemon Blueberry Pancakes

by Pamela

Lemon Blueberry Pancakes

These lemon blueberry pancakes are bursting with lemon and blueberry flavors. They’re also bursting with protein…so you can have your cake and eat it too.

Weekends were made for pancakes. Am I right? But as good as you feel when you’re eating those pancakes, I always feel just as bad a couple of hours after I’ve eaten that stack of pancakes. That’s because you come down from all those carbs in the pancakes. But if those same cakes are loaded with protein you can ride a nice even wave of feeling good.

This recipe probably looks like any ordinary pancake recipe, except for maybe the kefir, but the basic ingredients should look pretty familiar to you. Instead of plain flour, I’ve replaced it with spelt flour that has 25 grams of protein in every cup. And that strange sounding ingredient, kefir? That has 11 grams of protein in a cup. Add in the protein from the eggs and milk and you’ve got yourself a protein packed pancake!

High protein lemon blueberry pancakes

I’ve recently discovered kefir. Are you wondering what it is? Kefir is basically fermented milk, which I know sounds weird but think of it as a drinkable yogurt. It pours like a thick milk and it’s loaded with probiotics.

I’ve been using it as a sub for milk in some recipes. In the case of these lemon blueberry pancakes it works great. Especially because it has a yogurt like tanginess which matches up really well with the lemon flavor.

Lemon blueberry pancakes are probably my favorite pancakes because they’re loaded with blueberries (that I love) and that tart lemony flavor plays so well with the blueberries. I topped these pancakes with a little whipped cream, lemon zest and more berries (Because, can you ever have too many blueberries?).

Lemon Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Weekends were made for pancakes. These high protein lemon blueberry pancakes are the perfect a.m. healthy treat for any pancake lover.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1½ cups spelt flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cup plain kefir
  • ¼ cup 2% lowfat milk
  • ¼ cup maple syrup
  • 2 large eggs
  • 2 tablespoons coconut oil, melted
  • ½ - ⅔ cup blueberries
Instructions
  1. Add the dry ingredients to a large bowl and whisk to thoroughly combine them. Then set the bowl aside.
  2. Add the wet ingredients to another bowl and whisk to combine them. (You may want to slightly warm the kefir and the milk so that the coconut oil doesn't harden up.)
  3. Pour the wet ingredients into the dry ingredients and mix to thoroughly combine.
  4. Lightly oil or butter a skillet or griddle and heat over medium heat.
  5. Once skillet is hot, use a ¼ cup measuring cup to scoop out batter and pour into the hot pan or griddle.
  6. When you see the sides set and some light bubbles forming in the center it is ready to flip. (About 2 minutes.)
  7. Continue cooking on the other side until done and remove from pan.
  8. Continue doing this with the remaining batter.
Notes
This recipe makes 8 pancakes.

 

 

 

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3 comments

sippitysup May 25, 2016 at 2:17 pm

I gulp a little keffir every day. I think I’ll try stacking it like this and eating it instead. GREG

Pamela June 3, 2016 at 10:55 am

It’ll just mix things up a bit Greg. 😉

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