These beautiful fluffy pillows of healthy deliciousness are so good I dream about them in my sleep sometimes! I know, I know…it sounds crazy but it’s the truth. My Greek Yogurt and Blueberry Protein Pancakes with Strawberry Sauce are tender yet hearty and creamy yet light, with the sweet tangy flavors of blueberries bursting in your mouth with every bite.
And did I mention that my pancakes are incredibly healthy and easy to make too???!!!! This recipe is packed with muscle building whey protein for energy, nonfat greek yogurt for bone health, fiber loaded ground oat flour and antioxidant rich fresh blueberries!
What it DOESN’T HAVE….saturated fat from butter or unhealthy sugar! It’s the best of both worlds…great mouthwatering breakfast pancakes without the guilt! Nothing wrong with that…
In order to make my Greek Yogurt and Blueberry Protein Pancakes you will need eggs, safflower oil, vanilla extract, nonfat greek yogurt, unsweetened almond milk, Splenda, gluten-free baking powder, baking soda, kosher salt, gluten-free oat flour and lemons.
Since these are protein pancakes you will also need high-quality protein powder. My gluten-free protein powder of choice for this recipe is Metabolic Nutrition’s Protizyme Peanut Butter Cookie Whey Protein. In fact…with its simplified list of ingredients, easy mixing and unbelievable taste, Protizyme protein is my go-to protein that I use in my daily life and when baking the majority of my protein desserts!
For the Strawberry Sauce you will need fresh strawberries, water, Splenda and a lemon.
These pancakes are so incredibly delicious and easy to make that I oftentimes find myself making them on a whim during the day for breakfast or lunch. They also freeze beautifully…just stack your desired amount in a pile and wrap them in plastic wrap AND then foil and store in the freezer for longterm storage.
GO AHEAD…give these pancakes a try, you won’t regret it!
OK let’s make some healthy heavenly pancakes…. 🙂
NOTE: For picture references please see my http://theleanerapproach.com/lemon-ricotta-protein-pancakes/ recipes. They steps and process are the exact same.
- 1 extra large egg
- 1 extra large egg white
- 1 teaspoon pure vanilla extract
- 1 teaspoon safflower oil
- ¾ cup nonfat greek yogurt (Brand: 0% fat plain Fage or 0% fat plain Siggi's)
- ¾ cup unflavored unsweetened almond milk (Brand: Califia Farms)
- 3 tablespoons Splenda or other sweetener of choice
- ½ teaspoon kosher salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 scoops (approx ¾ cup) gluten-free whey protein powder (Brand: Metabolic Nutrition Protizyme Whey Protein)
- ½ cup gluten-free oat flour (Brand: Bobs Red Mill)
- zest of 1 lemon
- juice of 1 lemon
- 1 pint fresh or frozen blueberries
- In a large mixing bowl, combine the egg, egg white, safflower oil and vanilla extract. Whisk until combined.
- Add Splenda and whisk to combine.
- Add the greek yogurt and almond milk. Whisk until the ingredients are fully incorporated and smooth.
- Sprinkle the baking powder, baking soda and kosher salt into the bowl. Whisk to combine. You will begin to see a little fizz developing from the baking powder - don't worry it's totally normal 🙂
- Slowly incorporate the protein powder into the bowl while whisking, making sure to combine evenly.
- Sprinkle in the oat flour and whisk to combine.
- Add the lemon zest and juice to the batter, then set the batter aside to rest for 5-10 minutes - this is an important step as it allows the ingredients to fully incorporate, absorb and set which will produce a fluffier pancake consistency.
- Heat a nonstick griddle or fry pan on low and spread a very thin layer of safflower oil over it.
- Using a ¼ cup measuring scoop, ladle the batter onto the griddle.
- Sprinkle the desired amount of blueberries over each pancake batter.
- Cook each pancake for about 2 minutes on the first side. (You will know when to flip because the batter will begin to form tiny bubbles. At that point take your spatula and peek at the underside of the pancake to see what it looks like. When the bottom is a light golden color the pancake is ready to flip)
- Flip the pancake and cook for 1-2 more minutes on the second side - make sure not to overcook or they will come out dry!
- Remove the cooked pancakes and set aside.
- Serve pancakes immediately topped with fresh fruit and drizzled with sugar-free maple syrup or eat as a snack later in the day!
- TO MAKE A QUICK STRAWBERRY SAUCE: Heat 16 ounces of cut fresh Strawberries in a saucepan (on medium-low) with the juice of 1 lemon, ¼ cup of water and 1-2 tablespoons of Splenda. Cook for 5-10 minutes until strawberries begin to breakdown. Remove from heat and pour the mixture through a mesh strainer back into the saucepan, discarding the strawberry preserves. Heat the strained sauce on simmer until thickened to your desired consistency then remove from heat. Serve sauce warm over pancakes with fresh cut strawberries and blueberries.