Lemon and blueberry pancakes

May 24, 2019

PREP 10/Mins
COOK 15/Mins

2 bananas
1 serving (25 grams) Two Islands vanilla and coconut protein
2 free range eggs 
1/2 cup oats 
1/4 cup fresh or frozen blueberries
4 tablespoons milk of choice
1/2 teaspoon cinnamon
1/4 teaspoon baking powder 
Juice of 1 lemon
1 teaspoon olive or coconut oil

1. In a blender or food processor add the bananas, protein powder, eggs, oats, almond milk, cinnamon, baking powder, lemon juice - process well until combined. Pour mixture into a bowl and fold in the blueberries.

2. Heat a skillet or frypan on medium heat, and add 1 teaspoon of oil. Once oil has heated pour 1/4 cup of the pancake mixture into the pan.

3. Cook until bubbles appear on top. Flip pancakes and cook until golden brown on underside. 

4. Repeat until all the mixture has been used. Serve pancakes plain or drizzle with maple syrup, honey or greek yogurt. 

NOTE: If using frozen blueberries leave out on bench to thaw slightly first.