Blueberry Almond Protein Pancakes
Start your day with these fluffy Blueberry Almond Protein Pancakes, packed with protein and bursting with flavor!
Servings: 2 servings
Ingredients
- 1 banana mashed
- 1 egg
- 1.5 tablespoons almond meal
- 1 tablespoon almond butter
- 1 tablespoon vanilla protein powder
- 0.25 teaspoon cinnamon
- 0.25 teaspoon almond extract
- 0.5 cup blueberries fresh or frozen
- Coconut oil or vegetable oil for cooking
- Maple syrup for serving
Instructions
- Start by gathering all your ingredients. Make sure your banana is ripe for maximum sweetness. Mash it in a mixing bowl until smooth.
- Add the egg, almond butter, and almond extract to the mashed banana. Use a whisk to mix until well combined and creamy.
- In the same bowl, add the almond meal, vanilla protein powder, cinnamon, and a pinch of salt. Stir until just combined. Be careful not to overmix; some lumps are okay.
- Gently fold in the blueberries to the batter, ensuring they are evenly distributed without breaking apart.
- Heat a non-stick skillet over medium heat and add a small amount of coconut oil or vegetable oil, spreading it evenly across the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter. Serve warm, drizzled with maple syrup and extra blueberries if desired.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Skillet
- Spatula
- Measuring cups and spoons
Notes
- For a vegan option, substitute the egg with a flax egg.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes between layers of parchment paper for up to 2 months.