Lemon Blueberry Pancakes

Lemon Blueberry Pancakes

Ingredients: Lemon Blueberry Pancakes

  • 2 cups all purpose flour
  • 1-1/2 tablespoons baking powder
  • 1 scoop Ascent Lemon Sorbet Protein
  • 1/4 cup maple syrup
  • 1-1/4 cups milk 
  • 2 large eggs
  • 1/4 cup melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries 

Directions: Lemon Blueberry Pancakes 

  • Preheat oven to 425*F. Line an 18''x13'' (or 12''x18'') rimmed baking pan with parchment paper and coat with cooking spray. Set aside. 
  • To a large mixing bowl add flour, baking powder, protein powder. Whisk to combine and set aside. 
  • To a medium mixing bowl, add maple syrup, milk, eggs, oil and vanilla. Whisk to combine. 
  • Pour wet ingredients into the dry. Whisk until smooth.
  • Pour the batter into the prepared baking pan. Use a spatula to create an event surface and top with blueberries. 
  • Place in the oven and bake until the pancake puffs, is golden, and springs back to the tough, roughly 10-12 minutes. 
  • Remove pan from the oven and let it cool slightly before cutting. Serve warm with your favorite pancake toppings. 

Notes: Other optional pancake toppings - jam, vegan cream cheese, fresh fruit, toasted coconut, nutella, chopped nuts & more!