BLUEBERRY PROTEIN PANCAKES (GLUTEN-FREE, DAIRY-FREE)
Blueberries are not in season, but you can get some great Frozen blueberries that work just as well (they’d be delicious with other types of fruit too)! Did you know that blueberries are a fruit that’s actually native to North America? They’re very low sugar, high in antioxidants, and have the ability to improve your memory.
Blueberry Protein Pancakes
Yield: 5-6 pancakes
You will need: medium size mixing bowl, whisk or fork, measuring cups and spoons, saute pan, spatula, cooking oil spray Kitchen essentials
1/4 cup flaxseed meal
1/4 cup almond meal flour
1/4 cup vanilla, plain, egg white or raw protein powder (get my recommended protein powder)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup egg whites (or 1 egg white + 1 egg, or 2 whole eggs)
2 T coconut oil, melted (you could also sub grapeseed oil or try walnut oil)
2 T almond milk or water (if your batter needs thinning)
1/2 cup blueberries (fresh or frozen)
1. Mix the flaxseed meal, protein powder, almond flour, cinnamon, nutmeg and baking soda together in a bowl.
2. Add in the egg whites and vanilla.
3. Melt coconut oil and add it to the mixture; stir everything together. If the mixture is very thick, add a couple tablespoons of water or almond milk to thin it.
4. Add blueberries.
5. Heat a saute pan or skillet to medium heat and spray with cooking oil.
6. Ladle batter onto heated skillet and cook evenly on both sides until done.
*notes: this is a thicker pancake batter. Keep the bowl with your pancake batter warm, or near the stove so the coconut oil doesn’t harden up. I use the ladle to flatten the batter out a bit once I’ve got it in the pan. Be sure to cook them all the way through – I keep the heat medium so they don’t burn on the outside.
Top with your choice of butter, honey, maple syrup, peanut butter, almond butter, walnuts or coconut flakes – or enjoy them hot out of the pan just as they are