Mother’s Day is only a few days away + I’ve got the perrrrrrfect breakfast for you! And if you’re a mom–it better be IN BED 😉 These Blueberry Lemon Protein Pancakes are thick and fluffy, just like real deal pancakes. Because you know, some protein pancakes are thin little things (nothin’ against them). But these are made with oats and cottage cheese, egg whites, protein powder. They’ve got real substance to them!
Serve the ‘cakes with fresh or frozen blueberries, pure maple syrup or honey, a little fresh whipped cream, and a sprinkle of lemon zest on top. If you want to avoid honey or syrup, here’s what I like to do–USE FROZEN BLUEBS. Heat the frozen berries over the stove-top (or microwave) to warm + plump ’em up and it creates a nice blueberry juice too to pour over the top with the blueberries.
Give it a try! This will make 14-16 smaller pancakes but it was enough to feed my family with a side of eggs!
And just in case these aren’t your cup of tea….here are some of my favorite healthy breakfast recipes from the archives, that would also be great for Mother’s Day breakfast or brunch!
Blueberry Lemon Protein Pancakes
Yield 14-16 small pancakes
1 cup cottage cheese
1 cup old fashioned oats
6 egg whites
2 scoops vanilla protein (I use Designer Whey)
1/4 tsp cinnamon
6 Tbsp lemon juice
3 Tbsp lemon zest
1/2 tsp baking powder
1 cup frozen berries
Additional toppings (optional)
pure maple syrup
Place everything except 1 tbsp of the lemon zest in a blender and blend until smooth.
Heat a large skillet or griddle over medium heat. Coat generously with cooking spray or coconut oil. Pour batter onto griddle (about 1/4-1/3 cup at a time). Let cook for 2-3 minutes, then flip and let finish cooking for another 2 minutes (should be golden in color). Continue until the batter is gone--should make about 14-16 small pancakes.
While the pancakes are cooking place the blueberries in a small pan and bring heat to medium low, and cook until the berries are warmed and there is some juice in the bottom of the pan. (you can also warm them in the microwave). I like to use frozen berries and heat them to create natural blueberry juice to pour over pancakes. You can also use fresh berries if you'd like.
Serve the pancakes with warmed blueberries and some of the juices, fresh whipped cream, honey or pure maple syrup. Sprinkle a little lemon zest over the top and enjoy!