Lemon Blueberry Hummus Protein Pancakes

11 40 149
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 15
Lemon Blueberry Hummus Protein Pancakes
Health Rating


2 cup Almond flour/meal, Bob's Red Mill
3/4 cup Almond milk, vanilla, unsweetened, Silk
1 dash Baking soda (gluten free)
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


1. Stir together the almond flour, tapioca flour, and baking soda in a mixing bowl (dry ingredients).

2. Whisk together the eggs, hummus, almond milk, pure maple syrup, lemon zest and juice in a mixing bowl (wet ingredients).

3. 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.

4. Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet (enough to generously coat the surface) and heat to medium.

5. 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.

6. Repeat for remaining batter. Serve with fresh blueberries, butter, and pure maple syrup.



are rich in vitamin E and a good source of protein!

Nutrition Facts

Per Portion

Calories 149
Calories from fat 93
Calories from saturated fat 21.5
Total Fat 10.3 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 25.7 mg
Sodium 61 mg
Potassium 52 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.3 g
Sugars 5.4 g
Protein 4.4 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.6

Energy sources