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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

Ingredients:

  • 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

Directions:

  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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