First off, don’t mind the super amazing photograph of my pancakes…I have awesome photography skills if you can’t tell ;). Just kidding, I try to take professional-looking pictures but my lack of artistic skills always stands in the way. But they still look delicious right? I hope so!
Anywho, if you’ve ever taken a look at my recipes on fitmuslimgirl.com you know that I am in love, maybe a little obsessed, with protein pancakes! I love them because you can really do so many different things with them and they taste so good…you would never know they are healthy! I experiment with different kinds of pancakes all of the time, and these may be one of my favorites.
Blueberry Pecan Protein Pancakes
Yeilds 1 serving (2-3 pancakes)
- 1/2 cup wheat four
- 1 tsp baking powder
- 3 tbsp non-fat blueberry flavored Oikos Greek yogurt (you can use any kind of yogurt but I find this brand tastes
- 1 egg
- 1/2 cup fresh blueberries
- 1/4 cup almond milk
- 2 tbsp Stevia in the raw
- 1 tsp halal vanilla extract
- dash of cinnamon
- small handful chopped pecans
- In a mixing bowl, mix together flour, baking powder, stevia and cinnamon.
- Add the yogurt, egg, almond milk, and vanilla into another bowl and mix.
- Then add the wet ingredients to the dry ingredients and mix until everything is incorporated together.
- Fold the blueberries into the batter (put a small handful off to the side for topping later).
- Take two or three even scoops and scoop the batter onto a hot griddle sprayed with non-stick cooking spray.
- Cook on one side until the batter on top starts to bubble, then flip and cook on the other side.
Sprinkle the chopped pecans and leftover blueberries over the top of your cooked pancakes.
As for pancake syrup you can really use any kind of syrup you’d like but I prefer to stay away from sugar free. You can also replace syrup with honey or agave. A good idea, is to heat up some maple syrup (or honey/agave) in a small saucepan mixed with the leftover blueberries to create a compote. So delicious and it’s a great method for using less of the sugary syrup because you get all of the juices from the blueberries!