Fluffy Protein Pancakes
Our beautifully fluffy, protein packed pancakes are the perfect weekend breakfast for the whole family!
Ingredients
For the pancakes:
- 135 g rolled oats
- 3 tsp baking powder
- 30g Creamy Vanilla protein powder
- 3 eggs
- 120 g Greek yogurt
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 1 tbsp olive oil
For the blueberry sauce:
- 150 g blueberries
- 40 ml water
- 2 tbsp honey
- 1 tbsp lemon juice
- 3/4 tbsp cornstarch mixed with 2 tbsp. water
Instructions
- To make the pancakes, place the oats in a blender and blend for 30 seconds to 1 minute until they reach a powdery consistency. Now add the baking powder, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil and maple syrup to the blender. Secure the lid and blend until the mixture is smooth, ensuring no pockets of the oat flour remain.
- To make the blueberry sauce, combine the blueberries, water, honey and lemon juice in a small pot. Bring to a boil over medium-high heat, then reduce to a simmer.
- Mix the cornstarch with the water until dissolved and stir it into the simmering blueberries. Continue to simmer, stirring occasionally, until the sauce thickens.
- Heat a non-stick pan over medium heat and lightly grease it with a little olive oil. Pour ¼ cup portions of the pancake batter into the pan. Cook each pancake for approximately 2 minutes on the first side and 1 minute on the second side, or until golden brown. Repeat this process with the remaining pancake batter.
- Serve the warm sauce over the pancakes.
Nutrition
Calories: 389kcal
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