Protein Pancakes With Blueberry Sauce

³ Description

Fluffy protein pancakes topped with amazing blueberry sauce and Greek yogurt.

² Ingredients

•  0.67 serving (serving = 1/2 cup) Bob's Red Mill Old Fashioned Rolled Oats
•  1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
•  1 serving (serving = 1 scoop) Jay Robb Vanilla Whey Protein Powder
•  1/2 serving (serving = 1/2 cup) Publix Unsweetened Applesauce
•  2 large Egg White
•  1 tsp Vanilla Extract
•  1/4 cup Blueberries
•  0.125 serving (serving = 1 cup) Stonyfield Farm Oikos Organic Nonfat Vanilla Greek Yogurt
•  0.0625 cup (8 fl oz) Water
•  1 serving (serving = 1 packet) Truvia Sweetener

q Directions

1. Heat a small pan over medium-high heat.
2. Add blueberries and 1tbsp water and heat until water begins to boil, then mash blueberries with a wooden spoon. Add Truvia and continue to boil for about 3 minutes or until sauce thickens. Set aside.
3. In a Nutribullet or food processor, mill 1/3 cup rolled oats until they are a flour-like consistency. In a small bowl, combine oats, flax seed and protein powder.
4. Whisk egg whites until they are slightly frothy. Add to oat mixture, then add applesauce and vanilla. Stir until smooth.
5. Heat a skillet or griddle over medium-low heat. Spray with non-stick cooking spray and spoon pancake mixture onto skillet to form small pancakes (about 4-5" in diameter).
Cook until top begins to bubble or bottom of pancake is golden brown, about 1 to 2 minutes, then flip and cook other side.
6. Top pancakes with 2 tbsp Greek yogurt and blueberry sauce.

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