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Protein Pancakes With Fresh Blueberry Syrup Recipe
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Protein Pancakes With Blueberry Syrup

Golden brown protein pancakes with a splash of fresh blueberry syrup.
Course Breakfast
Cuisine American
Keyword Breakfast, Brunch, Fresh Blueberry Syrup, Pancakes, Protein Pancakes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 pancakes
Calories 444kcal
Author Andrea Marincovich, R.D. | The Realistic Dietitian

Equipment

  • Frypan or Griddle
  • Saucepan
  • Blender

Ingredients

Pancakes

  • ¾ cup whole wheat flour
  • 2 scoops vanilla protein powder
  • 1 ½ cup egg whites
  • 1 cup plain nonfat greek yogurt
  • ¼ cup vanilla almond beverage
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp salt

Blueberry Syrup

  • 2 cups blueberries
  • ½ cup water

Instructions

  • Add all of the pancake ingredients to a blender and blend for 60 seconds. Let the pancake batter sit for 30 minutes to thicken.
  • While waiting for the batter to thicken, place the blueberries and water in a sauce pan over medium heat. Once the mixture comes to a boil, place on low to simmer for 20 minutes and stir about every 5 minutes. Take the syrup off stove and let it cool completely.
  • Place frypan or griddle over medium heat and wait 3-5 minutes for the pan to warm up.
  • Use a ⅓ cup measuring cup to scoop out each pancake and pour into the pan, wait for the edges to start bubbling and flip to cook the other side. Cook each side for about 1 minute and 30 seconds to 2 minutes.
  • Place 3 pancakes on a plate and cover with a ¼ of the fresh blueberry syrup.

Notes

Macros per 3 pancakes with ¼ of fresh blueberry syrup: 38g carbohydrates, 17g fat, and 35g protein.  ​