Blueberry Lemon Pancakes

Makes 12 3-inch pancakes


1 cup whole grain pancake mix

3 scoops Creamy Vanilla Else

¾ cup milk of choice

1 large egg

Zest of 1 lemon

2 tbsp fresh lemon juice

1 tsp pure vanilla extract

1 cup fresh or frozen blueberries



  1. Whisk together pancake mix and Else in a medium mixing bowl.
  2. In a measuring cup, whisk together milk, egg, lemon zest, lemon juice, and vanilla extract. 
  3. Add the wet ingredients to the pancake mix and stir until just combined. Fold in blueberries.
  4. Heat a griddle or non-stick skillet over medium heat. Drop ¼ cup of batter for each pancake onto the hot pan. Flip pancakes and cook the other side when they begin to bubble.

Nutrition Information

For 2 pancakes

Calories: 131

Fat: 3 grams

Saturated Fat: Less than 1 gram

Sodium: 170 milligrams

Carbohydrate: 19 grams

Fiber: 2.5 grams

Sugar: 4 grams

Protein: 7 grams


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