Hellloooooo friends! So I’m posting this recipe kind of on a whim since a few people on Instagram requested it, and I figured I would share it with everyone! So excuse the less than thrilling food photography, I wasn’t anticipating doing a blog post today! I’m in the midst of studying for exams though so I’m going to keep it short and sweet.
Oh! As of yesterday, I am a member of the LP3 Team, and I could not be more excited about it! LP3 stands for the Ledbetter Project: Body, Mind, and Soul, and Ledbetter actually stands for Live Every Day Better. As a team member, I will be completing a 3 month nutrition and fitness program with the LP3 coaches alongside a bunch of teammates. Some team members are prepping for physique contests, some are new to healthy lifestyles, some struggle with eating disorders, and some just need a little extra support. After only being a part of the team for 2 full days, I can say without a doubt that this journey is going to be amazing! The community is so welcoming, understanding, judgmental, and unconditionally supportive. I look forward to giving you guys more updates on my progress towards achieving better health and fitness
Okay so here’s the recipe! These pancakes are ah-mazing. I topped mine with “coffee coconut butter” which was essentially just coconut butter that I added some strongly brewed coffee to, and it was bomb.com. Here’s a little inside view.
Blueberry Lemon Poppyseed Protein Pancakes
3 egg whites, or 1/4 cup+2 Tbsp egg whites
2 Tbsp apple sauce
Juice of half a small lemon + 1/2 tsp lemon zest
1/2 scoop protein powder of choice (I used banana since it’s what I have right now, but any relatively neutral flavor would work!)
1 Tbsp coconut flour
1 rounded tsp psyllium husk powder
2 tsp ground flax
pinch of baking soda
1/2 tsp poppy seeds
3 Tbsp blueberries + more for serving
optional: 1 tsp honey, or 1/2 tsp stevia (most protein powders will sweeten it enough on its own)
1. Whisk the egg whites, apple sauce, lemon juice and lemon zest together.
2. In a separate bowl, mix together the protein powder, coconut flour, psyllium husk powder, flax and baking soda.
3. Add the wet ingredients to the dry, and whisk until there are no lumps. Stir in the poppy seeds and blueberries. Taste to see if you’d like to add additional sweetener.
4. Heat up a large skillet with butter or coconut oil over medium heat. Once hot, drop in large spoonfuls of batter. Let cook for a few minutes per side, until cooked through and golden.
5. Serve drizzled with coconut butter or maple syrup and some more blueberries!