High Protein Lemon Blueberry Pancakes

Do you love pancakes? Try these higher protein pancakes as a delicious way to start the day. No protein powder needed. Inspired by a recipe from the Real Life Nutritionist.

Ingredients
Dry Ingredients:
1/2 cup all purpose flour
1 tsp baking powder

Wet Ingredients:
3/4 cup 1% low fat cottage cheese
2 large eggs
2 tsp olive oil
1 tsp vanilla extract
1 tbsp maple syrup
1 tbsp lemon juice
1/2 tsp lemon zest
2/3 cup blueberries, washed and patted dry

Instructions
1. Stir flour and baking powder together in a large mixing bowl. Set aside.
2. In a blender, add all wet ingredients except the blueberries. Blend until smooth.
3. Pour your wet ingredients from the blender into your dry ingredients in the large mixing bowl.
4. Stir in the blueberries.
5. Heat your pan to slightly below medium. If the pan is too hot, the outside will burn and the inside of the pancake won’t be cooked through. Spray pan with cooking spray (I use olive oil cooking spray).
6. Pour the batter on the pan, about 1/4 cup per pancake. Cook for about 4 minutes until the bottom is golden brown. Flip and cook for a few more minutes until cooked through.
7. Serve and enjoy! You can top with additional blueberries and other toppings as desired.

Storage and re-heating: You can store in the fridge for up to 3 days or in the freezer up to 3 months. Re-heat in the microwave or toaster oven.

Nutrition Information:
Makes approximately 8-9 pancakes total. Serves 2. Serving size is 4 pancakes.
Amount per serving:
Calories: 345kcal, Protein: 19g, Carb: 42g, Fat: 10.5g, Fiber: 2.5g, Sodium: 500mg, Calcium: 224mg

Pro Tips:
-Serve with 2 slices of turkey bacon or chicken breakfast sausage to add an additional lean protein source.
-If you have high blood pressure and need to reduce sodium, try low sodium baking powder.
-If you need to reduce carbohydrates or need a gluten free recipe, you can substitute almond flour for the all-purpose flour. This will change the macros.