By plantbaes
Protein Pancakes with Blueberry Syrup
7 steps
Prep:10minCook:10min
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.
Updated at: Thu, 07 Mar 2024 04:21:29 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
42
High
Nutrition per serving
Calories522.9 kcal (26%)
Total Fat12.2 g (17%)
Carbs90.8 g (35%)
Sugars25.8 g (29%)
Protein22.5 g (45%)
Sodium744.9 mg (37%)
Fiber16.9 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
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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