High-Protein Blueberry Pancakes
High-Protein Blueberry Pancakes requires about 15 minutes from start to finish. One serving contains 329 calories, 30g of protein, and 4g of fat. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $1.72 per serving. Head to the store and pick up egg whites, blueberries, vanillan extract, and a few other things to make it today. Plenty of people made this recipe, and 971 would say it hit the spot. It is brought to you by Clean and Delicious. It works well as a reasonably priced main course. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!), High Protein, High Fiber Blueberry Muffins, and A High Protein Snack: Healthy Almond Joy “Cheesecake” {Gluten Free, Low Carb + High Protein}.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 tsp of agave nectar
½ cup of blueberries
½ tsp cinnamon
6 egg whites (3/4 cup)
1 cup of low fat cottage cheese
1 cup of rolled Oats
½ tsp of vanilla extract
Equipment:
blender
griddle
frying pan
Cooking instruction summary:
Combine all of the ingredients (except for the blueberries) in a blender and blend until everything is well combined (about 30 seconds). You want to have a nice smooth “pancake batter-like” consistency.Gently stir in the blueberries.Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray. Scoop ¼ cup of the batter on to the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.Top with maple syrup, fruit, or my personal favorite – almond butter!Makes 2 servings.
Step by step:
1. Combine all of the ingredients (except for the blueberries) in a blender and blend until everything is well combined (about 30 seconds). You want to have a nice smooth “pancake batter-like” consistency.Gently stir in the blueberries.Pre heat a non-stick pan or griddle over a medium heat and lightly coat with cooking spray. Scoop ¼ cup of the batter on to the hot pan. Repeat, adding as many pancakes as you can without crowding the pan. Cook for about three minutes or until the edges start to bubble. Flip the pancakes and cook for another two minutes or until golden brown.Top with maple syrup, fruit, or my personal favorite – almond butter!Makes 2 servings.
Nutrition Information:
covered percent of daily need
