Lemon protein pancakes with skyr and blueberries

Ingredients

For 1 serving

• Skyr150 g
• Eggs1
• Egg whites60 g
• Oat flour35 g
• Lemon zest2 g
• Baking powder3 g
• Sunflower oil1 teaspoon
• Blueberries80 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the lemon and finely grate the zest, only the yellow part.
2. In a bowl, mix just over half the skyr with the egg, egg whites, oat flour, lemon zest and baking powder until the batter is smooth.
3. Heat a non-stick pan over medium-low heat and grease it lightly with the oil, wiping it on with kitchen paper.
4. Drop the batter in by the spoonful and cook for 2 minutes per side, until the pancakes are puffed, golden and no longer wet in the middle.
5. Meanwhile, rinse the blueberries; serve the pancakes with the remaining skyr, the blueberries and a drizzle of honey.