Ingredients: Lemon Blueberry Pancakes

• 2 cups all purpose flour
• 1-1/2 tablespoons baking powder
• 1 scoop Ascent Lemon Sorbet Protein
• 1/4 cup maple syrup
• 1-1/4 cups milk 
• 2 large eggs
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup fresh blueberries 

Directions: Lemon Blueberry Pancakes 

• Preheat oven to 425*F. Line an 18''x13'' (or 12''x18'') rimmed baking pan with parchment paper and coat with cooking spray. Set aside. 
• To a large mixing bowl add flour, baking powder, protein powder. Whisk to combine and set aside. 
• To a medium mixing bowl, add maple syrup, milk, eggs, oil and vanilla. Whisk to combine. 
• Pour wet ingredients into the dry. Whisk until smooth.
• Pour the batter into the prepared baking pan. Use a spatula to create an event surface and top with blueberries. 
• Place in the oven and bake until the pancake puffs, is golden, and springs back to the tough, roughly 10-12 minutes. 
• Remove pan from the oven and let it cool slightly before cutting. Serve warm with your favorite pancake toppings. 

Notes: Other optional pancake toppings - jam, vegan cream cheese, fresh fruit, toasted coconut, nutella, chopped nuts & more!