If you’re not a morning person, these blueberry protein pancakes should surely change that.
Whenever I go on vacation my goal is to eat. Eat everything in my path. And Portland did not disappoint. Food trucks, multiple Thai teas, chili dogs, duck breast, a macaron here and there, doughnuts, waygu. For obvious reasons, I will leave the rest to your imagination. Needless to say upon my return, I was ready for diet damage control. Which can obviously be a little boring, unless you spruce it up. And oh man, these blueberry protein pancakes came in clutch the other morning! I was craving something sweet…. Something other than my 2 egg omelet, that has been my reg.
In my experience, searching the web for a good grain-free pancake is rough. I have tried so many, and have had so many failed attempts. Like, they are edible, but have the consistency of rubber. Then, on my 300 odd some attempt, I screwed up a recipe and stumbled into grain-free blueberry protein pancake success. My obvious next step was to blog about it. It would be a crime to keep this little blueberry coin gems to themselves. So you’re welcome.
Yes, take a second look at that picture, like really look at it. I solemnly swear that those blueberry protein pancakes are as good as you think they are.
Anyways, hence the name “blueberry protein pancakes”, they are indeed packed with protein. They are dairy-free, grain-free, and with the addition of the blueberry, contain some helpful antioxidants for your body. If you are not a blueberry person, the options are endless in what you can add to the batter. Switch it up with raspberries, acai, or strawberries the result will be just as tasty!!
Well, the time is now. Seize the day and whip up some of these blueberry protein pancakes!
Grain-Free Blueberry Protein Pancakes
- 1 cup, Almond Flour
- 1/4 cup, Coconut Flour
- 1 tsp, Baking Powder
- 2 tsp, Stevia
- 1 tsp, Salt
- 1 tsp, Vanilla
- 1 cup, Almond Milk
- 4 Eggs
- 3/4 cup, Blueberries
- 2 tbsp, Coconut Oil
- Choice of Syrup
In mixing bowl, add flours, baking powder, stevia, and salt
Whisk to mix
In separate bowl, beat eggs
Add almond milk to beaten eggs
Pour into dry ingredients and mix to combine
Fold in blueberries until equally distributed
Heat coconut oil in large saute pan, griddle, or skillet
Using 1/2 to 1/2 cup measure scoop batter onto hot surface
Allow top to bubble and bottom to become a golden brown color
Flip and cook until golden brown
Repeat until batter is gone
Top with Agave Nectar, Honey, Pure Maple Syrup, or whatever your heart desires