Protein Pancakes with Blueberry Sauce
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 1 serving (approx. 4 pancakes)
Calories: 369kcal
- 1/3 cup rolled oats
- 1 tbsp ground flax seed
- 1 scoop 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
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.
Calories: 369kcal | Carbohydrates: 40g | Protein: 40g | Fat: 5g | Cholesterol: 1mg | Sodium: 248mg | Fiber: 7g | Sugar: 12g