Blueberry Protein Pancakes Recipes
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
BLUEBERRY PROTEIN PANCAKES
Healthy blueberry pancakes that are packed with protein!
Provided by Elyse
Yield 6
Number Of Ingredients 9
Steps:
- Heat a nonstick griddle to medium-high heat.
- Add oats, banana, eggs, egg whites, baking soda and protein powder to a blender and blend until smooth.
- Add blueberries to blender and pulse a few times to blend in.
- Spray griddle with nonstick cooking spray.
- Pour 1/3 cup of batter onto the griddle for each pancake.
- Flip after 2-3 minutes or until the side on the griddle is golden brown.
- Cook another 1-2 minutes.
- Remove from heat and serve with maple syrup, if desired.
- Nutrition information does not include syrup.
Nutrition Facts : Servingsize 1 serving, Calories 1007 kcal, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1549 mg, Carbohydrate 121 g, Sugar 43 g, Protein 107 mg
BLUEBERRY SKILLET PANCAKES
A breakfast classic, now with more protein to help fuel your busy day! Serve with powdered sugar, maple syrup, and more blueberries.
Provided by Krusteaz
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside.
- Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats.
- Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts.
- Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 23.7 g, Cholesterol 247.1 mg, Fat 29.1 g, Fiber 2.9 g, Protein 14.3 g, SaturatedFat 16.1 g, Sodium 536.3 mg, Sugar 8 g
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- Add all the ingredients except for blueberries to a blender and blend until the oats are ground up and the batter is smooth about 2-3 minutes.
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- In a medium mixing bowl, mash the banana with a fork. Add milk and whisk together until smooth. Add egg and egg whites and whisk again.
- Add the flour, protein powder, baking soda, vanilla and salt. Whisk again until all ingredients are incorporated. Gently fold in the blueberries.
- Spray a non-stick pan with coconut oil or other cooking spray and heat over medium-low heat. Pour 1/4 cup of the batter into the heated pan. Repeat until the pan is full (about 3 pancakes fit into a 10" pan). Cook for 3-4 minutes or until the edges begin to just slightly brown. Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown.
- Remove pancakes from the pan and keep warm. Repeat until all the batter has been used up. Serve with maple syrup and blueberries or fruit topping of your choice.
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