Blueberry Pancakes
10min
15min
1
522
Chef's Note
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate fully. If using frozen blueberries, don't thaw them first - add them frozen to prevent the batter from turning purple.
Tags
Ingredients
1/2 cup all-purpose flour
1 scoop (30g) protein powder, vanilla
1 teaspoon baking powder
1/8 teaspoon salt
3 large egg whites
1/3 cup skim milk
1/4 cup Greek yogurt, plain, non-fat
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1 spray cooking spray
1 tablespoon maple syrup
Instructions
- 1
In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 scoop protein powder, 1 teaspoon baking powder, and 1/8 teaspoon salt.
- 2
In a separate bowl, beat 3 egg whites until slightly frothy.
- 3
Add 1/3 cup skim milk, 1/4 cup Greek yogurt, and 1/2 teaspoon vanilla extract to the egg whites and mix well.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
- 5
Gently fold in 1/2 cup fresh blueberries.
- 6
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
- 7
Pour about 1/4 cup of batter onto the skillet for each pancake.
- 8
Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
- 9
Repeat with remaining batter to make about 4 pancakes.
- 10
Serve warm with 1 tablespoon maple syrup.
Nutrition Information (per serving)
522
42g
48g
18g
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