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!

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8 pancakes

Calories: 52 kcal per serving

Ingredients

1 ¼ cups - frozen blueberries
¾ cup - Greek yogurt
2 tablespoons - lemon juice
1 - lemon zest
2 - eggs
⅓ cup - unsweetened vanilla almond milk
1 ½ cups - Kodiak Cakes Flapjack & Waffle Mix
½ tsp - vanilla extract
½ tsp - poppy seeds
pinch - salt

Instructions

To a Nutribullet or blender, add blueberries, Greek yogurt, lemon juice and lemon zest. Blend thoroughly.
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.
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.
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.
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.
Repeat until your batter is gone, spraying the pan between each set of pancakes. Recipe makes approximately 8 pancakes.

Nutrition