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Breakfast Recipes

Protein Blueberry Pancakes

pancakes
Makes 2 servings, 3-4 pancakes each at around 15g of protein.

What is it about Sundays that it makes you crave pancakes? I decided to make these thick, nutritious and filling blueberry pancakes last Sunday, the perfect treat after my run.

Ingredients:

  • 1 cup / 80g chickpea flour
  • 1.5 cup / 120g oat flour
  • 1 cup soy milk
  • 1 ripe banana
  • 2 tbsps flax meal
  • 1/2 tsp backing soda
  • 1 tbsp apple cider vinegar
  • 1/2 tsp backing powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 100g / 3oz blueberries

If lazy, put everything in a blender, starting with the liquids and banana, but folding in the blueberries in a bowl later. Otherwise:

  1. In a small bowl, add the backing soda, apple cider vinegar and soy milk in that order and set aside.
  2. In another bowl, add all the dry ingredients and mix well.
  3. Mash the banana and add it to the dry ingredients together with the liquids. Mix well.
  4. Fold in the blueberries.
  5. Heat a pan on medium heat and add 3-4 spoonfuls , quickly spreading the mixture out in a round shape.
  6. Flip the pancake as soon as some bubbles appear because it will brown quickly.
  7. After about 60 seconds, take the pancake out and cover with a kitchen towel until all are done.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.