Fit Foodie Finds · by Lee Funke★ 5.0 (1)
Blender Lemon Blueberry Pancakes
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 21%
CARBS 62G64% OF CAL
7G FIBER0G ADDED0G INTRINSIC30G OTHER25G TOTAL SUGAR
FAT 13G31% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy lemon-blueberry pancakes made in a blender, naturally dairy-free with banana for structure. A bright, fruity breakfast that comes together in minutes.
mainamericanbaked goodeggs🍳 skillet🌀 blenderdairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1.5 cups white whole wheat flour
- 1 cup fresh blueberries (or thawed from frozen)
- 1 tablespoon lemon zest
- 1 medium banana
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened, plain almond milk
- 3 tablespoons honey
- 1 teaspoon lemon extract
- 3 tablespoons coconut oil (melted)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 21%
CARBS 62G64% OF CAL
7G FIBER0G ADDED0G INTRINSIC30G OTHER25G TOTAL SUGAR
FAT 13G31% OF CAL
8G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 458mg
- Total sugar
- 25g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 123mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 458MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.