Lemon & Blueberry Pancakes

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To me, there is nothing more refreshing than a pop of lemon zest in a recipe. Combine that with the tartness of the blueberries and you have perfection. And what better way to enjoy it than for breakfast?! These pancakes are fluffy, sweet and delicious. 

If you are using frozen blueberries, thaw them slightly. Serve these plain or drizzle them with maple syrup, honey or greek yogurt. These are what weekend dreams are made of.

Enjoy x


10 mins

Cook time

20 mins

Total time:

30 mins


6-8 pancakes


2 bananas
2 scoops of Two Islands Co. protein powder (I used Natural)
2 eggs
1/2 cup oats
1/4 cup blueberries
4 tablespoons almond milk
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
Juice and zest of 1 lemon
1 teaspoon olive oil or coconut oil


In a blender mix the bananas, protein powder, eggs, oats, almond milk, cinnamon, baking powder, lemon juice, lemon zest. Fold in the blueberries.
Heat a skillet or frypan on medium heat, and add 1 teaspoon of oil. Once the oil has melted, pour 1/4 cup of the mixture into the pan. 
Cook until bubbles appear on top. Flip pancakes and cook until golden brown on underside. 
Repeat until all the batter has been used. 

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