Wholesome High-Protein Blueberry Pancakes for a Happy Morning
These High-Protein Blueberry Pancakes offer a delightful start to your day with 20 grams of protein per serving.
Equipment
- High-speed blender
- Mixing bowl
- Non-stick skillet
- Spatula
Ingredients
Pancake Batter
- 1 cup oats Blend into flour for a hearty base.
- 1 cup plant-based yogurt Adds creaminess and a protein punch.
- 4 large eggs Essential for fluffiness and structure.
- 1 teaspoon baking powder Helps the pancakes rise beautifully.
- 1 teaspoon vanilla extract Natural hint of sweetness.
- 1 tablespoon maple syrup Adds a touch of delicious depth.
Blueberry Filling
- 1 cup blueberries Choose fresh or frozen.
Instructions
Cooking Steps
- Blend 1 cup of oats in a high-speed blender until a fine flour forms, about 30 seconds.
- In the bowl with the oat flour, add 1 teaspoon of baking powder and whisk until well combined.
- In another bowl, whisk together 1 cup of plant-based yogurt, 4 eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of maple syrup until smooth.
- Gradually add the dry oat flour mixture to wet ingredients, stirring gently until just combined.
- Gently fold in 1 cup of blueberries into the batter.
- Preheat a non-stick skillet over medium heat for 2-3 minutes, lightly grease it.
- Pour a ladleful of batter onto the skillet, cook for 3-4 minutes until bubbles form and edges set.
- Flip the pancake and cook for another 2-3 minutes until golden brown.
- Serve warm, topped with additional blueberries or a drizzle of maple syrup.
Notes
Store leftover pancakes in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 2pancakesCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 186mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg
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