- VE
- GF
- HP
Lemon Poppy Seed Blueberry Protein Pancakes
These lemon poppy seed blueberry protein pancakes are made with Kodiak Cakes Pancake Mix, frozen blueberries, Greek yogurt, and they taste like a muffin! Make these on the weekend or meal prep them to eat during the week!
Ingredients
Instructions
- Step 1
To a Nutribullet or blender, add blueberries, Greek yogurt, lemon juice and lemon zest. Blend thoroughly.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes.
Tips & Tricks
Per serving
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