Protein Pancakes with Blueberry Syrup

A foolproof pancake recipe that's perfect for a weekend breakfast. These fluffy pancakes pack 20g of protein per serving and are served with a homemade blueberry syrup.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, mash the bananas using a fork. Mix in the ground flaxseed.

Step 2

Add the baking powder, baking soda, flour, and protein powder to the bowl. Mix well.

Step 3

Stir in the milk and let the batter rest for 5 minutes.

Step 4

Heat a non-stick pan over low to medium heat and lightly oil it. Pour approximately ¼ cup of batter into the pan.

Step 5

Cook the pancake for a couple of minutes until bubbles form on the top, then flip it over. Cook for another minute. Repeat with the remaining batter.

Step 6

While the pancakes are cooking, prepare the blueberry syrup. In a small pot, combine the frozen blueberries, lemon juice, chia seeds, water, and maple syrup. Bring the mixture to a slow boil for 5 minutes, then turn off the heat. Mash the blueberries roughly with a fork.

Step 7

Serve the pancakes stacked and covered with the blueberry syrup. Enjoy your delicious breakfast!

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