Protein Pancakes with Blueberry Sauce

Oh yeah, this just happened.  Is it weird that making pancakes for breakfast makes me feel grown up?  It is?  Sh*t.

Let me explain…I don’t eat pancakes for breakfast, like, EVER.  Never.  So yes, cooking up some pancakes early in the morning makes me feel like an adult.  Judge all you want, but I call this a victory in my books.  If you’ve been following my chronicles of quitting cereal, you know that yes, indeed, this is a big deal for me.  Just some pancakes and coffee in the morning.  And it was awesome 🙂

Now, on to the actual food – these babies are packed with protein! 40 whopping grams of it.  Paired with only 12 grams of sugar, it’s like these are the for-real grown up version of pancakes, not just some illusion in my head.  They taste great and cook just like regular pancakes, so you don’t have to do anything too crazy to throw them together.

If you don’t have any applesauce laying around but you do have cottage cheese, you can just swap them out.  I tried it both ways, which is why there’s 8 pancakes here instead of 4.  The cottage cheese ones are on top and the applesauce ones are on the bottom – the cottage cheese ones are a little more dense but just as delicious as the applesauce ones.  And 1/4 cup of fat free cottage cheese adds another 8 grams of protein.  To swap in cottage cheese, just skip the applesauce in the recipe and in step 3 of the directions throw the cottage cheese, vanilla extract and egg whites into a food processor and blend until it’s smooth.  I think the cottage cheese gives this a little more of a buttermilk kind of flavor than the applesauce does, but I liked the fluffiness of the applesauce cakes better (but barely!).

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Protein Pancakes with Blueberry Sauce

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 1 serving (approx. 4 pancakes)

Calories per serving 369 kcal

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Whisk egg whites until they are slightly frothy.  Add to oat mixture, then add applesauce and vanilla.  Stir until smooth.
4. 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).
5. Cook until top begins to bubble or bottom of pancake is golden brown, about 1 to 2 minutes, then flip and cook other side.
6. Top pancakes with Greek yogurt and blueberry sauce.

Nutrition Facts

Protein Pancakes with Blueberry Sauce

Amount Per Serving

Calories 369 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 1mg0%

Sodium 248mg11%

Carbohydrates 40g13%

Fiber 7g29%

Sugar 12g13%

Protein 40g80%

* Percent Daily Values are based on a 2000 calorie diet.

For any diehard maple syrup lovers out there who can’t eat pancakes without maple syrup, just throw a tablespoon or two in with the blueberry sauce while it’s boiling down.  Then, tada!  You’ve got blueberry maple syrup.  Enjoy!