Your Feedback is Appreciated
Vanilla Protein Pancakes with blueberries
Start your day on a healthy and satisfying note with these Vanilla Protein Pancakes! Packed with blueberries and boasting over 25 grams of protein per serving, this low-carb delight is perfect for diabetics and anyone on the SOZA weight loss program.
Top with a drizzle of sugar-free maple syrup, a sprinkle of chopped nuts, or a dollop of Greek yogurt for an extra protein boost.
1/2 cup almond flour
1/2 cup vanilla protein powder (low-carb and sugar-free)
1 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened almond milk (or any low-carb milk of your choice)
2 large eggs
1 tsp vanilla extract
1/2 cup fresh blueberries
Cooking spray or coconut oil for greasing the pan
In a medium-sized bowl, whisk together the almond flour, vanilla protein powder, baking powder, and salt until well combined.
In a separate bowl, beat the eggs. Add the almond milk and vanilla extract to the eggs and mix until fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
Gently fold in the fresh blueberries into the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or coconut oil.
Once the skillet is hot, pour half of the batter onto the skillet to form one pancake. You can make two pancakes simultaneously if your skillet is big enough.
Cook each pancake for 2-3 minutes on each side, or until golden brown and cooked through.
Repeat step 6 and 7 for the remaining batter.
Serve the Vanilla Protein Pancakes with additional fresh blueberries on top, sugar-free maple syrup, or a dollop of Greek yogurt for added protein.
LEAVE A COMMENT
98% would recommend