Healthy Blueberry Protein Pancakes
Part of starting your morning off right should include a healthy, filling breakfast to keep you fueled until your mid-morning snack or lunchtime. One way to make your breakfast stick with you longer? Add protein! Alo Moves fitness instructor Roxie Jones swears by her homemade blueberry protein pancakes.
These protein pancakes are a healthy upgrade on your childhood-favorite breakfast, but they don’t skip out on flavor. They’re also customizable — you can use whatever flour you have on hand, change out the fruit if you’re not feeling blueberries, and sprinkle on different toppings to give yourself a boost, whether it’s fresh fruit or nut butter. And with 37 grams of protein, you are sure to be fueled for your next strength workout. Add these healthy blueberry protein pancakes into your breakfast rotation with the recipe below.
Serves 1
Prep Time: 15-20 minutes
Ingredients:
½ cup oat flour
1 whole egg
¼ teaspoon baking powder
1 scoop protein powder (Roxie prefers Legion Protein + Plant)
¼ cup frozen blueberries
½ - ¾ cup almond milk for preferred consistency
Directions:
Grease a non-stick skillet with coconut oil spay and preheat on medium-high heat until hot. Once hot, turn down the heat to medium.
Whisk all dry ingredients together in a large bowl.
Add almond milk until you reach your desired consistency. Whisk in the egg.
Add frozen blueberries and incorporate into the batter.
Pour all of the batter in the skillet for one large pancake, or make about three smaller ones.
When the top of the pancakes starts to bubble and the edges slightly brown, flip to the other side until done.
Optionally top with butter and pure maple syrup.
Tips:
Easily make your own oat flour by blending whole-rolled oats until they form a fine powder.
Add a sprinkle of cinnamon to your batter for a subtle but delicious flavor.
Mix in chia seeds for even more health benefits.
Make sure to cook your pancakes on medium heat. If you cook them at a high heat, they could get overcooked on the outside and undercooked in the middle.
If you don’t want to top your pancakes with butter and syrup, try topping them with a nut butter, sliced bananas, or fresh berries.
If you’d like to refrigerate these pancakes, place them in an air-tight container after they’ve cooled off for up to three days.
If you prefer to freeze the pancakes, place them in between sheets of parchment paper in an air-tight container for up to two months.
Want to practice with Roxie? Access all of her workouts today with a free 14-day trial to Alo Moves.