Blueberry Lemon Protein Loaf

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 6 Slices

Ingredients

• 2 ⅓ (250g) cups Flourish Blueberry Protein Pancake Mix
• ½ cup (ml) Unsweetened Almond Milk
• ¾ cup (175g) Non-Fat Greek Yogurt
• 2 large eggs
• Juice of half a lemon
• 1 cup (150g) Blueberries *optional

Instructions

1. Preheat oven to 350°F and line a loaf pan with parchment paper.

2. In a large bowl, whisk together almond milk, greek yogurt, eggs, and lemon juice and zest.

3. Add in Flourish Blueberry Pancake Mix, fold in until just combined.Batter should be fairly thick; Add 1-2 Tbsp water if it’s too thick, or 1 Tbsp more pancake mix if it’s too runny.

4. Add blueberries (reserve a few for topping) to batter and fold to combine. Careful to not over-mix or loaf will be dense.

5. Transfer batter into loaf pan, smoothen with a spatula and top with remaining blueberries.

Bake for 45-50 minutes. A toothpick inserted into the center should come out dry.

6. Cool for 10 minutes, then remove from the pan. Transfer to a wire rack to cool completely.