Blueberry Lemon Sourdough Protein Pancakes

To make Blueberry Lemon Sourdough Protein Pancakes, start by mixing 0.5 cup of sourdough discard with nonfat Greek yogurt, a large egg, 2 tablespoons of unsweetened almond milk, and lemon zest in a bowl. In another bowl, combine the dry ingredients, including a scoop of vanilla protein powder, almond flour, baking powder, cinnamon, and salt. Mix the wet and dry ingredients together until smooth, then gently fold in 0.33 cup of blueberries before cooking on a greased skillet.

Yes, you can substitute Greek yogurt with other options like cottage cheese or a dairy-free yogurt alternative if you're looking for a non-dairy option. Just ensure that the consistency remains similar to maintain the pancake's texture.

To store leftover pancakes, let them cool completely, then place them in an airtight container. You can refrigerate them for up to 3 days or freeze them for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.

For a complete breakfast, consider pairing your Blueberry Lemon Sourdough Protein Pancakes with a side of fresh fruit, a dollop of Greek yogurt, or a drizzle of maple syrup. You could also serve them with a protein-rich side like scrambled eggs or turkey bacon for an extra boost.

Yes, you can make Blueberry Lemon Sourdough Protein Pancakes gluten-free by substituting the almond flour with a gluten-free flour blend. Just ensure that all other ingredients, including the protein powder, are gluten-free to maintain dietary compatibility.