Pancakes for Dinner?

Fluffy Protein Pancakes with Blueberry Sauce

Protein is critically important for everything from avoiding sarcopenia (loss of muscle mass as we age) to helping us age and live longer well. My current client recommendation is 1 gram per pound of desired body weight. 

That can be hard to get!!

Let me help!!

These don’t only have protein, they are yummy too!Fluffy Protein Pancakes with Blueberry Sauce

Severs 4

(2 pancakes per serving)

For the pancakes:

4.8 oz. (135g) rolled oats

3 tsp. baking powder

1 oz. (30g) vanilla protein powder

3 eggs

4.2 oz. (120g) Greek yogurt

½ tsp. vanilla extract

2 tbsp. coconut oil, melted

1 tbsp. maple syrup

1 tbsp. olive oil

For the blueberry sauce:

5.3 oz. (150g) blueberries

1.4 fl oz. (40ml) water

2 tbsp. honey

1 tbsp. lemon juice

¾ tbsp. cornstarch mixed with 2 tbsp. water

What you need to do:

To make the pancakes, place the oats in a blender and blend for 30 seconds to 1 minute until they reach a powdery consistency. Now add the baking powder, protein powder, eggs, Greek yogurt, vanilla extract, melted coconut oil and maple syrup to the blender. Secure the lid and blend until the mixture is smooth, ensuring no pockets of the oat flour remain.

Heat a non-stick skillet over medium heat and lightly grease it with a little olive oil. Pour ¼ cup portions of the pancake batter into the pan. Cook each pancake for approximately 2 minutes on the first side and 1 minute on the second side, or until golden brown. Repeat this process with the remaining pancake batter.

To make the blueberry sauce, combine the blueberries, water, honey and lemon juice in a small pot. Bring to a boil over medium-high heat, then reduce to a simmer.

Mix the cornstarch with the water until dissolved and stir it into the simmering blueberries. Continue to simmer, stirring occasionally, until the sauce thickens.

Serve the warm sauce over the pancakes.

Let me know how you like them.

You’re welcome.

Michelle