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Vanilla Blueberry Pancakes by Stephanie Olzinski, RDN

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Everyone's heard that breakfast is the most important meal of the day, but some may not know why or what they should be eating before they head out in the morning. While cereal, bagels or toast may do the trick to fill you up in a hurry, these high carbohydrate foods will lead to high blood sugar levels that drop quickly, leaving you tired and hungry again. We've come up with a recipe that is high in protein that will help stabilize your blood sugar and leaves you feeling fuller longer. Add some blueberries that are packed with healthy antioxidants, low in calorie and that adds a natural sweetness and you've got yourself a winning breakfast!

 1 ¼ cups whole wheat pastry flour
 2 scoops vanilla protein powder
 1 tbsp baking powder
 ½ tsp Celtic sea salt
 1 ⅓ cups milk of choiceI use vanilla almond milk
 2 tbsp plain non-fat Greek yogurt
 1 cage free egg white
 2 tsp vanilla extract
 ½ pint fresh blueberriesyou can use frozen as well

In a large bowl whisk together the flour, protein powder, baking powder, and salt.


In a smaller bowl whisk together the milk, Greek yogurt, egg white, and vanilla extract.


Add the wet ingredients to the dry and whisk together until smooth.


Gently fold the blueberries into the pancake batter with a rubber spatula.


Using a 1/4 cup measurer, add the batter to a hot prepared non-stick griddle or skillet.


Cook the pancakes on the first side until small bubbles form on top, then flip over and cook on the other side for another couple minutes. Place 3 pancakes on a plate and enjoy!


Notes: You can serve pancakes as is or you can reserve some of the fresh blueberries from the batter and use them to make a blueberry sauce by packing them in a sauce pan and heating slowly until softened and slightly thick. Just top your pancakes with a couple tbsp. of fruit and serve.

Nutrition Facts

Serving Size 3 pancakes

Servings 4