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Breakfast & Brunch

Lemon Berry Protein Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
2 Tbsp. ground flaxseed meal
3 Tbsp. light brown sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. Kosher salt
2 large eggs, lightly beaten
1 1/2 cups low-fat milk (more if you desire thinner pancakes)
1 cup Breakstone 2% Milkfat Cottage Cheese
2 tsp. fresh lemon zest
2 tsp. fresh lemon juice
2 cups fresh or frozen berries (raspberries, blueberries, blackberries)
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Lemon Berry Protein Pancakes

Lemon Berry Protein Pancakes

Lemon Berry Protein Pancakes
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:20 minutes
1. Combine all-purpose flour, whole wheat flour, flaxseed meal, brown sugar, baking soda, baking powder and salt in a large mixing bowl. Whisk well to combine.
2. Combine eggs, milk, cottage cheese, lemon zest and lemon juice in a medium bowl. Stir to combine.
3. Add wet ingredients to dry ingredients, stirring gently to combine. The batter will be slightly lumpy. Gently fold in berries, stirring gently to distribute.
4. Preheat a nonstick pan or griddle to medium heat. When the surface is hot, scoop about 1/3 cup of batter onto pan. Cook for 2-3 minutes or until small bubbles rise to the top. The batter will be thick, check to make sure cakes aren't burning. Flip and continue cooking 2 minutes or until cooked through. Repeat with remaining batter. Serve pancakes warm with additional berries and your favorite syrup.