Lemon Blueberry Hummus Protein Pancakes

Lemon Blueberry Hummus Protein Pancakes

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 15


2 cup Almond meal/flour
3/4 cup Almond milk, vanilla, unsweetened, Silk
1/4 tsp Baking soda
1 cup Blueberries (or frozen)
2 tbsp Coconut oil
2 large egg Egg
1/3 cup Hummus
2 tbsp Lemon juice
2 tbsp Lemon peel (zest)
1/4 cup Maple syrup
1/4 cup Tapioca starch


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 Facts

Per Portion

Calories 108
Calories from fat 44
Calories from saturated fat 18.5
Total Fat 4.9 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.8 g
Cholesterol 25.7 mg
Sodium 64 mg
Potassium 180 mg
Total Carbohydrate 10.9 g
Dietary Fiber 0.8 g
Sugars 5.2 g
Protein 5.0 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.6

Energy sources

Recipe from:
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