- These amazing and fluffy blueberry protein pancakes are a cinch to make and so delicious! They’re gluten-free, high protein and the perfect breakfast treat.
PREPARATION TIME:
- Prep: 5 minutes
- Cook: 15 minutes
- Total: 20 minutes
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup protein powder
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3 eggs
- ⅔ cup almond milk
- 1/2 – 1 cup blueberries
Instructions
- Whisk together the dry ingredients and set aside.
- In a separate bowl, beat together the eggs and almond milk. Add a splash of vanilla if you want a teeny boost of flavor.
- Pour the egg and milk mixture into the flour mixture and stir to combine. Fold in the blueberries.
- Heat a skillet over medium low and spray it with cooking spray (or use oil). Drop about a 1/4 cup of batter onto the skillet and cook for 2 – 3 minutes per side. Repeat with the rest of your batter.
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Serve your pancakes warm with a dollop of vegan yogurt and pure maple syrup.
Nutrition
- Serving: 1pancake | Calories: 104kcal | Carbohydrates: 5g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 34mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
