Blueberry Protein Pancakes
Enjoy this high-protein version of the classic breakfast staple! These pancakes are naturally sweetened with fresh blueberries, and you can top them with some of your favorite fruits!
Ingredients
- 1 Tbsp. (unsalted) organic grass-fed butter
- 14 oz. unsweetened almond milk (approx. 1¾ cups)
- 1 tsp. honey (or maple syrup)
- 2 cups whole spelt flour
- 1 packet Ladder Vanilla Whey Protein (or Ladder Vanilla Plant Protein)
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ¾ tsp. sea salt (or Himalayan salt)
- Nonstick cooking spray
- 2 cups fresh blueberries
Instructions
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Place butter in a microwave-safe mixing bowl; microwave on high for 20 seconds, or until melted.
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Add almond milk and honey to butter; whisk to combine.
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Add flour, Ladder Whey Protein (or Ladder Plant Protein), baking soda, cinnamon, and salt to a medium mixing bowl; stir to combine. Make a well in center of dry ingredients; pour wet ingredients into well. Stir just until incorporated. Let batter rest to thicken for 5 to 10 minutes.
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Heat a large nonstick skillet over medium-high heat; lightly coat with spray.
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Pour ¼ cup batter per pancake into skillet (do not overcrowd); cook for 2 to 3 minutes, or until bubbles begin to form all around surface. Flip; cook for an additional 1 to 2 minutes, or until golden on bottom. Remove to a serving plate; repeat with remaining batter. Evenly divide pancakes among 4 serving plates. Top each plate with ½ cup blueberries. Serve warm.
Recipe Notes
Feel free to substitute sliced pears, sliced peaches, sliced apples, more cinnamon, or Greek yogurt for the blueberries!
The Nutrition Facts box below provides estimated nutritional information for this recipe.