Lemon Buttermilk Protein Pancakes

These pancakes came out nice and fluffy, just like you want to see pancakes. I made these twice, once with light buttermilk, and once with 1% milk mixed with vinegar. They came out the exact same, there was no discernible difference.

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Lemon Buttermilk Protein Pancakes

Yield: 14 pancakes

Ingredients:

1 1/2 cups white flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 scoops vanilla protein powder
2 tbsp coconut sugar
2 tbsp chia seeds
1 tsp vanilla
2 cups light buttermilk
2 eggs, lightly beaten
Zest and juice of 1 lemon

Instructions:

If using a griddle, preheat to 325-350 degrees F.

Combine dry ingredients in a bowl, mix well. Add wet ingredients, don’t over mix.

If using a frying pan, grease frying pan and allow to heat up. Regardless of cooking method scoop desired size portions onto the griddle or into the frying pan. Once batter bubbles, flip and cook until both sides are nicely browned and pancakes are cooked through.