Fit Whip Lemon Blueberry Pancakes


Spring is here and we're loving the fresh combination of lemon and blueberry...especially when we know it's healthy and protein-packed! This recipe uses our Vanilla Sugar Cookie Fit Whip to make a higher-protein, lower-carb variation on pancakes that will definitely not disappoint! Whip up these pancakes for a quick, easy and satisfying breakfast or evening treat! 

To make our original Vanilla Pancakes follow this recipe, or to make Chocolate Fit Whip Pancakes follow this recipe! 

Fit Whip Lemon Blueberry Pancakes

Finally! Macro-friendly, tasty pancakes! 
  • Prep Time = 10 mins
  • Cook Time = 5 mins
  • Makes 1 serving, or five 3-inch pancakes 

Ingredients

  • 1 Scoop Vanilla Sugar Cookie Fit Whip (17g) 
  • 1/8 cup + 1 tsp All Purpose or Oat Flour  (20g)
  • 1 tsp Baking Powder 
  • 1 pinch Salt
  • 3 tbsp Liquid Egg Whites (45g or use 1 egg)
  • 1/4 cup water or milk of your choice  (60g)
  • 1 Tbsp Lemon Juice
  • 1/4 tsp Lemon Zest
  • 1/4 cup fresh or frozen blueberries

Toppings (optional)

Fit Whip Icing Topping (as in picture)
  • 1/2 scoop (~8g) Vanilla Sugar Cookie Fit Whip
  • 3 Tbsp milk
  • 1/4 tsp lemon zest
  • 1/2 packet zero calorie sweetener of you choice
  • 1/8 cup blueberries

Instructions

Pancakes:
  • Mix dry ingredients together (Fit Whip, flour, baking powder, salt).
  • Mix wet ingredients in a separate bowl (egg, milk, lemon juice, lemon zest).
  • Add wet ingredients into dry and mix until combined. Careful not to overmix. 
  • Heat skillet to medium heat and coat with non-stick spray. When water sizzles on the pan, you’re ready to add your pancake batter. 
  • Add ~1/8 cup of batter to pan for each pancake. Add 4-5 blueberries to each pancake. Cook until pancake is firm enough to flip, ~1.5-2 minutes. Cook on the other side for another ~1.5-2 minutes. 
Icing Topping: 
  • To make topping, mix ingredients together, except blueberries.
Stacking the pancakes: 
  • Place ~1 Tbsp icing topping between each pancake, then pour the remaining ontop and sprinkle with fresh blueberries. Enjoy! 

Nutritional Info 

Pancakes made with egg whites, unsweetened almond milk and without toppings:
  • Calories = 161
  • Fat = 1.8g (Saturated Fat = 0g)
  • Carbs = 23.1 g (Net Carbs = 18.9g)
  • Fiber = 4.2g
  • Protein = 13.9g

Pancakes above with Fit Whip Icing Topping:

  • Calories = 215
  • Fat = 3.4g (Saturated Fat = 0g)
  • Carbs = 28.4 g (Net Carbs = 22g)
  • Fiber = 6.4g
  • Protein = 19.5g

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