I love breakfast! I can't function without it! I tend to have a few go-to's for breakfast, but I do enjoy mixing it up occasionally and trying something different. I found a recipe from Eat This, Not That and tweaked it to fit what I wanted. The results were delicious! My whole family enjoyed this! This dish is great for breakfast or brinner (breakfast for dinner) and it comes together quickly!
Leave a comment and let us know how you like it.
Lemon Blueberry Protein Packed Pancakes
Ingredients
- 1 cup plain whole milk Greek yogurt (I use Kroger brand)
- 1 cup low-fat cottage cheese (I use Daisy brand)
- 3 large eggs
- Zest of one lemon
- Juice of one lemon (~ 4 tablespoons)
- 1 cup (106 g) Buttermilk Kodiak Cake mix*
- 1 cup (160 g) fresh or frozen blueberries
- water to desired consistency ~1/3 cup
Instructions
In a medium-sized mixing bowl combine yogurt, cottage cheese and eggs until mixed well. Add lemon zest, lemon juice, blueberries, water and pancake mix. Stir to combine.
Lightly grease a griddle over medium-low to medium heat. Scoop ~ 1/4 cup of batter and cook pancakes on griddle. Let cook until bubbles start to appear and then pop – flip and cook on the other side.
Serve with butter, syrup, jam, extra blueberries. Enjoy!
Notes
*When measuring the Kodiak cake mix I use grams – because a measuring cup full of mix never is close to the weight in grams that the nutrition label lists.
MFP Reference:
“Biceps After Babies Lemon Blueberry Protein Packed Pancakes” (does not include suggested serving ideas)
Macros for one serving (1/10 of recipe (about 1/4 cup batter)
Cal 112 C 11.8 g F 3.4 g P 9.7 g
PRO TIP: Serving size is 1/10 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan/plate and divide that by 10 to see how many grams one serving is.
Love this recipe! I usually mix the eggs, cottage cheese & yogurt in a blender thoroughly first. This gives the cottage cheese more of a milk like consistency (I don’t like chunks). Then I put the rest of the ingredients (except the blueberries) in the blender as well. I typically do not cook pancakes with blueberries in it because I feel like the middle of the pancake doesn’t get cooked all the way through. So I usually serve the blueberries on top of the pancakes when I’m done. I make these up on Sundays to have to eat during the week. I just heat up in the microwave or put in the toaster (if you want a little crisper).
Great ideas Lisa!
I have been making these for a long time now & just love them! As mentioned in a previous comment, I put all the ingredients in the blender (except the blueberries) and mix to desired consistency. I now use frozen wild blueberries (no sugar added) and mix those in the batter. The wild blueberries are smaller and cook up really nice in these pancakes.
These are really good! I only had lemon juice and no zest but made everything else according to the recipe. Tangy and light and you can’t tell there’s cottage cheese in them. So nice!