Description
Blueberry protein pancakes are perfect to make on the weekend and reheat for breakfast throughout the week. Packed with protein to keep you full!
Ingredients
- ½ cups Old Fashion Oats
- ¾ cups Whole Wheat Flour
- ½ cups Almond Meal
- ½ Tablespoons Baking Soda
- 1 whole Egg
- 2 Tablespoons Honey
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Cinnamon
- ¾ cups Unsweetened Almond Milk
- ¾ cups Fresh Blueberries
- Butter For Coating Griddle
Preparation
Run oats, wheat flour, almond meal and baking soda through a food processor or blender to grind down into a powder mixture. Add in egg, honey, vanilla extract and cinnamon and blend till combined.
Slowly add milk ¼ cup at a time until you get the consistency you want. I like my pancakes denser so add a little extra milk if need be. Fold in blueberries.
Heat a large skillet or griddle over medium. Carefully rub skillet with a little butter to coat pan.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. Fit as many as you can onto the skillet, but you’ll probably have to cook them in batches.
Cook until the surface of the pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter. Continue with more butter and remaining batter. Serve warm.
