Protein Pancakes with Blueberry Sauce

Name: Protein Pancakes with Blueberry Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup rolled oats; 1 tbsp ground flax seed; 1 coop Jay Robb's Vanilla Whey Protein; 1/4 cup unsweetened applesauce; 6 tbsp Egg Beaters Egg Whites; 1 tsp vanilla extract; 1/4 cup blueberries; 2 tbsp Stonyfield Organic Greek Non-Fat Vanilla Yogurt; 1 tbsp water; 1 packet Truvia

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
1 serving
Calories
369 kcal
Course
Breakfast

Protein Pancakes with Blueberry Sauce

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1/3 cup rolled oats
1 tbsp ground flax seed
1 coop Jay Robb's Vanilla Whey Protein
1/4 cup unsweetened applesauce
6 tbsp Egg Beaters Egg Whites
1 tsp vanilla extract
1/4 cup blueberries
2 tbsp Stonyfield Organic Greek Non-Fat Vanilla Yogurt
1 tbsp water
1 packet Truvia

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Instructions

Heat a small pan over medium-high heat. Add blueberries and water and heat until water begins to boil, then mash blueberries with a wooden spoon. Add Truvia and continue to boil for about 3 minutes or until sauce thickens. Set aside.
In a Nutribullet or food processor, mill the oats until they are a flour-like consistency. In a small bowl, combine oats, flax seed and protein powder.
Whisk egg whites until they are slightly frothy. Add to oat mixture, then add applesauce and vanilla. Stir until smooth.
Heat a skillet or griddle over medium-low heat. Spray with non-stick cooking spray and spoon pancake mixture onto skillet to form small pancakes (about 4-5" in diameter).
Cook until top begins to bubble or bottom of pancake is golden brown, about 1 to 2 minutes, then flip and cook other side.
Top pancakes with Greek yogurt and blueberry sauce.