Protein packed Blueberry Pancakes
Hey, dessert fans! Listen up, because I've got an epic recipe for you all. Picture this: low-calorie, non-dairy blueberry pancakes, topped with some fluffy non-dairy whipped cream and fresh blueberries scattered everywhere. Can you imagine a better combo? The sweet tang of blueberries mixed with the airy fluffiness of the whipped topping—it's just pure bliss! And guess what? These blueberry pancakes only packs 288 calories (topping not included) and 28g of protein. Yep, you heard that right—no regrets, just pure dessert goodness while being healthy! 🥞🫐💙
Serving size: 1
Ingredients:
1/8 cup (30ml) of Almond milk,
1/8 cups (30ml) of Almond milk (for topping)
1 small egg (40g)
30g Fat-free yogurt
1tsp Vanilla Essence
30g Oat Flour
18g Protein powder (optional)
1tsp Baking Powder
1tsp Monk Fruit – (You can substitute this with maple syrup or honey)
50g of Blueberries
1/8 cup Teah’s Whipped Topping powder in Cream flavor
Recipe:
Add 30 ml of Almond milk to a bowl and add 30 ml of our Whipped topping powder into the same bowl.
Mix it together with a hand mixer or a frothier until it is in a peak consistency.
Put the Whipped cream topping into the refrigerator to chill.
Add 30 ml of Almond milk to a bowl, 1 egg, 30g of Yogurt, 1tsp vanilla extract, and whisk the wet ingredients together.
In a separate bowl, add 30g of Oat flour, 18g Protein powder, 1tsp Baking Powder, 1tsp Monk fruit sweetener, and mix the dry ingredients together.
Add the wet ingredients from step 4 to the dry ingredients bowl and mix it well together.
Add in your fresh blueberries and fold the mixture to prevent the blueberries from breaking into the mixture.
Take out your nonstick pan and add our mixture onto the pan and spread it out (not too thick so that it can cook evenly).
Flip your pancake with your spatula and wait.
Repeat the process until you use up your mixture.
Plate your pancakes and add your airy whipped cream topping on top of your pancakes.
Add some fresh blueberries on top and enjoy!
