½ scoop vanilla protein powder
1/3 cup oat flour
2 egg whites
¼ cup almond milk
¼ cup blueberries
1 tablespoon cashew butter
¾ cup blueberries
2 tablespoons sugar-free maple syrup
¼ scoop vanilla protein powder
2 tablespoons almond milk
For the jam:
Heat ¾ cup blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about 8 minutes and set aside.
For the glaze:
Stir together ¼ scoop protein powder and 2 tablespoons almond milk until smooth.
For the pancakes:
Heat a skillet over medium heat.
In a blender or food processor, blend together egg whites, ¼ cup almond milk, ¼ cup blueberries and cashew butter until smooth. Pour into a mixing bowl.
Add ½ scoop protein powder and oat flour to the mixing bowl and whisk until smooth.
Spoon about ¼ cup of the pancake mix onto the skillet, making 5 pancakes total, and cook on each side about 2-3 minutes or until golden brown.
Spoon the jam and glaze on top of the pancakes. Enjoy!
Recipe found on: www.proteintreatsbynicolette.com
Our recipe tester used Nuzest Vanilla Protein powder for the pancakes and made oat flour by grinding Nairns gluten free oats with a Nutribullet milling blade. She also recommends trying plain yogurt instead of the vanilla glaze for a delicious tangy twist if you’re not a fan of all things sweet.