Meatless Monday Recipe: Blueberry Protein Pancakes
Protein pancakes are popular in the healthy living blogosphere, and I’ve tried a couple of recipes in the past, like these protein pancakes made with oats and this super simple variety made with Greek yogurt. So when the ladies over at Perfect Fit Protein sent us a bunch of samples along with a few recipes—including one for protein pancakes—I was excited to try them once again.
Surprisingly, flourless pancakes are pretty hard to mess up, and one pancake keeps you full for several hours, thanks to ingredients like egg whites, ground flaxseed, and of course protein powder. I’ve now tried vanilla Perfect Fit Protein, which is made from organic sprouted whole grain brown rice, in smoothies as well, and its taste and texture are great. Each packet contains 70 calories and 15 g protein, and it’s fat-, sugar-, dairy-, gluten-, and GMO-free. For a quick and easy postworkout breakfast, try the recipe below.
Blueberry Protein Pancakes
¼ cup egg whites
1 packet (20 g) Perfect Fit Protein
½ banana (mashed)
1 tbsp cinnamon
1 tsp flaxseed
Add a handful of fresh or frozen blueberries after the above ingredients are mixed together
How to make: Mix above ingredients and pour into a pan that has been sprayed with olive oil cooking spray; heat on medium. Cook one side until you see little bubbles form…just like cooking any pancake. Flip over (carefully!) and cook on the other side until the middle is done (peek inside with a fork).
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