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Blueberry Protein Pancakes with Lemon Glaze

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Total Time 15 minutes
Servings: 1
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1/2 cup rolled oats blended into a rough flour
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1 tsp honey
  • Pinch of salt
  • 1/2 cup fresh or frozen blueberries
  • Cooking spray or 1/2 tsp butter for the pan
  • For the lemon glaze: 2 tbsp powdered sugar mixed with 1 tsp lemon juice and 1/2 tsp lemon zest until smooth

Method
 

  1. Blend the rolled oats for 10–15 seconds until a rough flour forms.
  2. In a bowl, whisk together the eggs, Greek yogurt, honey, vanilla extract, and pinch of salt until smooth.
  3. Add the oat flour and baking powder and stir until a thick batter forms. Rest for 2 minutes.
  4. Gently fold in the blueberries.
  5. Heat a non-stick pan over medium-low heat and coat with cooking spray or butter.
  6. Pour approximately 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles appear across the surface and edges look set.
  7. Flip carefully and cook for a further 1–2 minutes until golden. Repeat with remaining batter — makes 4–5 pancakes.
  8. Make the lemon glaze: mix the powdered sugar with lemon juice and lemon zest until smooth and pourable.
  9. Stack the pancakes and drizzle the lemon glaze generously over the top.
  10. Serve immediately.

Notes

Frozen blueberries work identically to fresh in this batter and cost a fraction of the price — keep a bag in the freezer for pancakes and smoothies throughout the week. The lemon glaze uses only two tablespoons of powdered sugar per serving, making it an almost zero-cost finishing touch that transforms the visual impact of the plate completely. Blending rolled oats from a bulk bag into your own oat flour saves significantly over buying pre-packaged oat flour.