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Blueberry Coconut Cream Protein Pancakes

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 1
Calories: 419kcal

Ingredients

  • 1/3 cup rolled oats
  • 1 scoop Cellucor Whipped Vanilla whey protein
  • 1 tbsp unsweetened coconut flakes
  • 1/8 tsp baking powder
  • 3 tbsp pumpkin puree
  • 1 egg white
  • 3 tbsp unsweetened vanilla almond milk
  • 1/4 tsp almond extract
  • 1/4 cup blueberries

Topping:

  • 1/4 cup Danon Light and Fit Vanilla Greek yogurt
  • 1 tbsp unsweetened coconut flakes
  • 1/8 tsp almond extract
  • 1/4 cup blueberries
  • Optional: Toasted coconut flakes

Instructions

  • In a food processor or Nutribullet, grind 1 tbsp coconut flakes into a fine powder.  Mix with Greek yogurt and 1/8 tsp almond extract.  Set aside.
  • In a food processor or Nutribullet, grind the oats and 1 tbsp coconut flakes into a fine powder.
  • Mix all pancake ingredients except blueberries until smooth, then fold in blueberries.
  • Heat a griddle or large non-stick pan over medium-low heat.  Drop pancake batter onto griddle and cook until the top starts to bubble, then flip and cook the other side.
  • Layer pancakes with yogurt topping and serve.
  • If toasting coconut for topping, set oven to broil and spread coconut in a single layer on a baking sheet.  Broil for about 1 1/2 minutes or until edges of coconut begins to brown.

Nutrition

Calories: 419kcal | Carbohydrates: 44g | Protein: 38g | Fat: 11g | Cholesterol: 35mg | Sodium: 307mg | Fiber: 9g | Sugar: 12g