Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Lemon Poppy Seed Blueberry Protein Pancakes - Your favorite Lemon Blueberry muffin now in pancake form! Try meal prepping these delicious pancakes made with Kodiak Cakes! - ProjectMealPlan.com

Lemon Poppy Seed Blueberry Protein Pancakes

  • Author: Danielle
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfasts
  • Method: Stovetop
  • Cuisine: American

Description

Your favorite Lemon Blueberry muffin now in pancake form! Try meal prepping these delicious pancakes made with Kodiak Cakes Power Cakes Mix 🙂

Ingredients

Scale
  • 1 1/4 cup frozen blueberries
  • 3/4 cup Greek yogurt (2% of full fat – I like Fage)
  • lemon juice from 1/2 lemon (1.5-2 tablespoons)
  • zest of 1 lemon (about 1 tablespoon)
  • 2 eggs, whisked
  • 1/3 cup unsweetened vanilla almond milk
  • 1 1/2 cups Kodiak Cakes Flapjack & Waffle Mix
  • 1/2 tsp vanilla extract
  • 1/2 tsp poppy seeds
  • pinch of salt (about 1/8 teaspoon)

Instructions

  1. To a Nutribullet or blender, add blueberries, Greek yogurt, lemon juice and lemon zest. Blend thoroughly.
  2. In a large mixing bowl, add eggs, almond milk, Kodiak Cakes mix, vanilla extract, poppy seeds, salt, and blueberry lemon yogurt mixture. Stir until completely mixed with no clumps remaining.
  3. Heat a large skillet (or griddle) over low-medium heat. wait 2-3 minutes for the pan to heat up and then coat with non-stick cooking spray.
  4. Spoon approximately 1/3 cup of batter on to skillet or griddle for each pancake. I cook my pancakes two at a time since I don’t have a griddle.
  5. Let the pancakes cook for approximately 3-4 minutes. Flip pancakes when bubbles form on the surface and do not fill with batter, and the edges are no longer shiny. Cook for another 2-3 minutes, checking the bottom for golden brown color.
  6. Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes.

Equipment

Notes

Prep: You can meal prep and freeze the pancakes, then pull them out of the freezer as you need them.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 255
  • Sugar: 9g
  • Fat: 6g
  • Carbohydrates: 32g
  • Protein: 18g

Keywords: pancakes, blueberries, blueberry lemon, make ahead, breakfast, stovetop

Find it online: https://projectmealplan.com/lemon-poppy-seed-blueberry-protein-pancakes/

Recipe Card powered byTasty Recipes