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Blueberry Pancakes

Pancakes for Breakfast…Yes Please!

What a traditional recipe has: Refined carbohydrates, added sugar, added fats and oils, trans fats.

What this healthy version has: Protein, naturally-occurring fibre, healthy fats.

Like most people, I LOVE pancakes especially topped with Canadian Maple syrup! Unfortunately, traditional pancakes are made with refined flours, added sugars, and poor-quality vegetable oils. Not only that, most people top off their flapjacks with margarine (which contains trans fats) and sugar-laden syrup or fruit sauces with added sugars.

With that in mind, I knew that I had to come up with a better option so that we can still enjoy this weekend favourite treat!

Blueberry Pancakes


  • ½ cup oat flour
  • 2 scoops Low Carb Vanilla Protein Powder (I use Isagenix)
  • ½ cup egg whites
  • ¼ cup almond milk (unsweetened)
  • ¼ cup blueberries
  • ½ teaspoon pure vanilla extract


  1. Preheat greased skillet on medium heat.
  2. Mix all ingredients (except blueberries) together.
  3. Pour half of pancake batter into skillet.
  4. Add blueberries into pancake batter.
  5. Cook 2 – 3 minutes per side and flip pancake when you see little bubbles form.
  6. Optional toppings: blueberries, real maple syrup, sugar-free syrup (no artificial sweeteners), shaved toasted coconut, crushed nuts (e.g., walnuts), and almond butter.

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