Blueberry-Lemon Protein Pancakes

ProSupps Blueberry-Lemon Protein Pancakes

Here is a high fiber, high protein, yummy recipe with a lemon twist. These are sweet enough to eat without maple syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat.


  • 4 Tbsp organic coconut flour
  • 28 g oat fiber
  • 1 scoop
  • 2 Tbsp Truvia sweetener
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup Fat Free Cottage Cheese
  • 1/2 cup Fat free milk
  • 2 tsp grated lemon zest
  • 1 tsp vanilla extract
  • 1 package (6 ounces) of Blueberries
  • 2 large eggs, separated


  • Preheat large griddle or skillet over medium heat.
  • Whisk cottage cheese, egg yolks, milk, lemon zest, and vanilla in a large bowl.
  • Whisk coconut flour, protein, oat fiber, truvia, baking powder, and salt in a medium bowl.
  • Stir flour mixture into cottage cheese mixture just until combined. (You may need to add a little more milk of batter seems too dry.)
  • Beat egg whites with an electric mixer until soft peaks form.
  • Fold egg whites into pancake mixture just until blended. Do not over mix.
  • Grease griddle or skillet lightly with oil.
  • Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
  • Drop 5-10 blueberries onto pancake.
  • Cook 3 minutes, or until edges are dry and bubbles remain without disappearing.
  • Flip pancake and cook 1 to 3 minutes longer or until lightly golden on both sides.
  • Repeat with remaining batter and blueberries.

*Recipe makes 8 pancakes

Nutrition Facts per Serving:

  • Calories: 81
  • Carbs: 2.1g
  • Fiber: 9g
  • Protein: 4.75g
  • Fats: 9g


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