I’ve been on a pancake kick recently, and so this week’s Tasty Tuesday is all about blueberry protein pancakes! I always look for new and creative ways to still eat the comfort foods I really enjoy, but with an allergy friendly take, and so blueberry pancakes were next on my list. I always love me some pancakes and some blueberries, so why not make them together?!
This recipe comes from fitfluential.com, and it is by far one of the easiest pancake recipes I have ever made. The recipe calls for :
- 2 eggs (or 2tbs flaxseed w/ 6tbs of water)
- 1/3 cup dry oats, ground into a powder
- 1 scoop vanilla protein powder
- 2 tablespoons unsweetened almond milk
- optional: 1/8 tsp cinnamon and 1/2 tsp vanilla extract
Luckily I only had to sub flaxseed for the eggs in this recipe, as everything else is naturally allergy friendly for me! For the oats, I chose to use Bob’s Red Mill brand extra thick whole grain oats because they are whole grain and gluten free. I actually eat them every morning (plain with a cup of blueberries) because of how tasty they are!
For the protein powder, I choose to use Tone It Up vanilla protein powder. Basically I use it whenever I need a little extra boost of protein in my meals, and I drink it every morning for breakfast in my shake. The protein powder is also naturally gluten free without too many additives.
And lastly, for the almond milk, I choose to use a almond milk/coconut milk blend. I love the taste of the almond milk combined with the creaminess and subtle sweetness of the coconut milk, which is great in everything from shakes to allergy friendly baked goods. It is also not too high in sugar, as long as you buy the unsweetened vanilla kind!
Once you’ve got all of the ingredients that you’d like to use, and while you are waiting 3-5 minutes for your flaxseed eggs to thicken, use a food processor or a blender to ground the oats into a fine powder. Then, mix all of your ingredients together in a mixing bowl using a small spatula. Add in a 1/2cup-1cup of fresh blueberries or fruit of choice to the pancake batter.
Heat a large fry pan over medium heat and add a teaspoon of coconut oil or dairy free butter to the pan. Measure the batter into 1/4 cup servings and cook for 3-4 minutes on each side, depending on the thickness of the batter. Serve as is, or with a little bit of maple syrup/dairy free butter!
Because I need to moderate my processed sugar intake, these pancakes were perfect by themselves. The cinnamon, vanilla extract, and blueberries give the pancakes enough sweetness to satisfy my craving. 🙂
These pancakes also hold up extraordinarily well by allergy friendly standards, and they are tasty to boot. Plus, they are a healthy alternative to the traditional carb-heavy, sugar-filled pancakes. I hope you enjoyed this recipe and that you continue to live your best and most delicious lives. ❤