Servings: 3 Servings
Lemon Blueberry Hummus Protein Pancakes
Lemon Blueberry Hummus Protein Pancakes may be the strangest pancake recipe you've ever made, but it's likely one of the tastiest!
Ingredients
- 2 cups almond flour/meal
- ¼ cup tapioca flour
- ¼ teaspoon baking soda
- 2 eggs
- 1/3 cup Sabra Classic Hummus
- 3/4 cup almond milk
- ¼ cup pure maple syrup
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1.5 cups fresh or frozen blueberries
- Coconut oil for cooking or olive oil
Instructions
- Stir together the almond flour, tapioca flour, and baking soda in a mixing bowl (dry ingredients).
- Whisk together the eggs, hummus, almond milk, pure maple syrup, lemon zest and juice in a mixing bowl (wet ingredients).
- Pour the dry ingredients into the bowl with the wet and stir until combined. Allow batter to sit 5 minutes to thicken. Fold in the blueberries.
- Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet (enough to generously coat the surface) and heat to medium.
- Measure out a scant 1/4 cup of pancake batter and pour onto the hot skillet. Cook until sides begin to firm up and many air bubbles rise to the top of the batter, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through.
- Repeat for remaining batter. Serve with fresh blueberries, butter, and pure maple syrup.
Nutrition
Serving: 1Serving (of 3), Calories: 739kcal, Carbohydrates: 55g, Protein: 23g, Fat: 49g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Fiber: 13g, Sugar: 26g