Blueberry Lemon Sourdough Protein Pancakes

Name: Blueberry Lemon Sourdough Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 0.5 cup sourdough discard; 0.5 cup nonfat Greek yogurt; 1 piece large egg; 2 tbsp unsweetened almond milk; 1 Zest of lemon; 1 scoop vanilla protein powder; 0.25 cup almond flour; 1 tsp baking powder; 0.25 tsp cinnamon; 0.25 tsp salt; 0.33 cup blueberries

Delicious and healthy pancakes made with sourdough discard, Greek yogurt, and blueberries, perfect for a protein-packed breakfast.

Step 1

In a bowl, mix the sourdough discard, Greek yogurt, egg, almond milk, and lemon zest until well combined.

Step 2

In another bowl, combine the protein powder, almond flour, baking powder, cinnamon, and salt.

Step 3

Combine the wet and dry ingredients, mixing until smooth. Adjust the consistency with more almond milk if needed.

Step 1

Gently fold in the blueberries into the batter.

Step 2

Heat a non-stick skillet over medium heat and lightly grease it.

Step 3

Pour a portion of the batter onto the skillet. Cook until bubbles form on the surface and start to pop.

Step 4

Flip the pancake and cook the other side until golden brown.

Ensure the skillet is well-heated before adding the batter to achieve a nice golden brown color.

Adjust the thickness of the batter with almond milk to your preference.

How do I make Blueberry Lemon Sourdough Protein Pancakes using sourdough discard?

To make Blueberry Lemon Sourdough Protein Pancakes, start by mixing 0.5 cup of sourdough discard with nonfat Greek yogurt, a large egg, 2 tablespoons of unsweetened almond milk, and lemon zest in a bowl. In another bowl, combine the dry ingredients, including a scoop of vanilla protein powder, almond flour, baking powder, cinnamon, and salt. Mix the wet and dry ingredients together until smooth, then gently fold in 0.33 cup of blueberries before cooking on a greased skillet.

Can I substitute Greek yogurt in Blueberry Lemon Sourdough Protein Pancakes?

Yes, you can substitute Greek yogurt with other options like cottage cheese or a dairy-free yogurt alternative if you're looking for a non-dairy option. Just ensure that the consistency remains similar to maintain the pancake's texture.

What is the best way to store leftover Blueberry Lemon Sourdough Protein Pancakes?

To store leftover pancakes, let them cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days or freeze them for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.

What can I pair with Blueberry Lemon Sourdough Protein Pancakes for a complete breakfast?

For a complete breakfast, consider pairing your Blueberry Lemon Sourdough Protein Pancakes with a side of fresh fruit, a dollop of Greek yogurt, or a drizzle of maple syrup. You could also serve them with a protein-rich side like scrambled eggs or turkey bacon for an extra boost.

Are Blueberry Lemon Sourdough Protein Pancakes suitable for a gluten-free diet?

Yes, you can make Blueberry Lemon Sourdough Protein Pancakes gluten-free by substituting the almond flour with a gluten-free flour blend. Just ensure that all other ingredients, including the protein powder, are gluten-free to maintain dietary compatibility.