Blueberry Protein Pancake

By Kirsten Kubert - comfortablydomestic.com

Blueberry Protein Pancakes are a thick and fluffy pancakes filled with sweet blueberries and an extra boost of protein and omega 3 for a healthy, delicious breakfast that you can feel good about. This easy recipe comes together in 5 minutes in a blender, and includes a gluten free option!

5 min - Prep Time 10 min - Cook Time 15 min - Total Time

YIELDS 6 SERVINGS (12 TO 14 PANCAKES)

Ingredients

• 1 C. old fashioned oats

• 1 C. 100% white whole wheat flour (such or whole wheat pastry flour)

• 1 Tbs. baking powder

• ½ tsp. salt

• 1 Tbs. honey (or more, to taste)

• 3 egg whites

• 1 ripe banana, peeled and broken into 1-inch pieces

• 1 C. small curd low fat cottage cheese

• ¾ C. 2% milk

• 1 C. fresh or frozen blueberries

• 1 Tbs. chia seeds

Instructions

Heat a non-stick griddle over medium heat (about 225 degrees F) while preparing the batter.

Pulse the oats in a blender or food processor until ground into a powder. Add the flour, baking powder, salt, honey, egg whites, banana, cottage cheese, and milk to the blender. Press the “batter” option if the blender is equipped with one, or pulse the mixture to puree to a smooth batter.

Transfer the pancake batter to a large bowl . Fold the blueberries and chia seeds into the batter to incorporate. Use a large (3 oz.) scoop to portion the batter onto the hot griddle. Spread the batter into a larger circle with the back of the scoop before moving on to the next pancake.

Cook the pancakes until the batter bubbles on top and the edges begin to appear dry. Flip the pancake. The top should be an even golden brown. Continue cooking the pancakes until browned on the other side. Continue the process until all batter has been cooked. Serve immediately.

Notes

The batter is lightly sweet. If sweeter pancakes are desired, simply add more honey. There is no need to thaw frozen blueberries before folding them into the batter. The pancake batter will be very thick. For thinner pancakes, add additional milk to achieve the desired consistency. An extra ¼ cup of milk should do nicely for thinner pancakes. If a non-stick griddle is not available, a greased or buttered stainless steel skillet may be used. Leftover pancakes may be stored in an airtight container in the refrigerator for up to three days.

For GLUTEN FREE pancakes, simply grind an additional cup of gluten free oats in place of the whole wheat flour.

Blueberry Protein Pancakes By Kirsten Kubert - comfortablydomestic.com