These pancakes are the perfect breakfast if you’re looking for something filling, nutritious and delicious! I like to make protein pancakes a few times a week, because 1. I love pancakes, 2. Sometimes I’m just craving something sweet (okay, more like all the time), and 3. They are so easy to make! After a lot of trial and error (and collaborating with friends on what ingredients work best) I’ve finally found a base recipe that works perfectly and produces some pretty yummy pancakes.
For this pancake, I was looking around in my pantry for something fun to add when I came across some dried blueberries and lemon extract I bought last week for another recipe. I thought “eh, why not?” and tossed them into the batter. I never would have guessed just how good the pancake would turn out! The tanginess from the lemon extract was balanced perfectly by the sweetness of the blueberries. I think next time I might add some unsweetened shredded coconut to add a little more flavor and texture!
That’s another reason I love pancakes… You can add so many different ingredients and make fun flavor combinations as long as you keep a good consistency in the batter. As I’ve said before, I’m all about versatility! I usually just make the base batter and add whatever other ingredients I feel like that morning, like chocolate chips, raspberries, shredded carrot, nuts and so on.
With this recipe, I usually make one BIG pancake, using all the batter at one time, but you can also make two or three smaller ones. It’s really whatever you prefer!
Protein Pancake Batter Ingredients:
1 whole egg
1/2 banana, mashed
1/2 Tbsp almond milk
1 generous scoop protein powder (I use the bulk whey protein concentrate from Sprouts!)
1/4 tsp baking powder
1 Tbsp greek yogurt
2 tsp agave syrup or honey
1/4-1/3 cup coconut flour
Lemon Blueberry Filling Ingredients:
1-2 Tbsp dried blueberries
1/4 tsp lemon extract (a little goes a LONG way!)
1 Tbsp chopped pecans or walnuts
To make the batter, first beat the egg, banana and almond milk until smooth (I usually use a whisk, but you can also use a blender or food processor). Add the protein powder, baking powder, yogurt and agave, and mix until incorporated. Slowly add the coconut flour until you have reached your desired consistency.
Add the filling ingredients and mix.
Heat a skillet on medium and spray with cooking spray. Pour the batter into the skillet and cook until golden brown on the bottom, then flip (the key to having a well cooked protein pancake is cooking it low and slow, so don’t worry if it takes a few minutes to cook before you can flip it!).
Once the other side is brown, remove from the skillet and top with some fresh blueberries, the rest of the banana and a drizzle of agave syrup (I like to use the Agave 5 I picked up at Sprouts).
*This recipe is for 1 serving!*
What is your favorite kind of pancake? Leave it in the comments below- I’d love to try it out! 
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