October 28, 2020

Protein Pancakes with Wild Blueberry Compote

Ingredients

Pancakes
  • 1 cup/200 grams high-protein oats
  • 2 cups/473 milliliters unsweetened soy milk 
  • ¼ cup/25 grams finely ground almond flour 
  • 1 cup/93 grams unflavored zero-carb whey protein powder 
  • ¼ cup plus 2 tablespoons/90 grams liquid egg whites 
  • 1 tablespoon spirulina powder 
  • 2 teaspoons baking powder 
  • 2 teaspoons pure banana extract 
  • ¼ teaspoon fine sea salt 
  • Nonstick cooking spray
Compote
  • 1 cup/120 grams frozen wild blueberries 
  • ½ tablespoon lemon juice, plus lemon zest for serving

Method

For the Pancakes: 
  1. Puree oats in a blender until they resemble flour. 
  2. Add the remaining pancake ingredients, except for the cooking spray, and blend until smooth. 
  3. Heat a nonstick skillet or griddle over medium heat and lightly coat with cooking spray. 
  4. Ladle ⅓ cup/2.7 fluid ounces/79 milliliters of batter onto the heated skillet, leaving space between each pancake. 
  5. Cook until bubbles form and edges begin to brown, about 3 minutes. 
  6. Flip and cook until bottoms are golden brown, about 2 more minutes. 
  7. Repeat with remaining batter. Serve warm, topped with compote and lemon zest. 
For the Compote: 
  1. Bring the blueberries and lemon juice to a gentle simmer over low heat. 
  2. Cook, partially covered, until the mixture comes together and resembles a loose jam, about 15 minutes. 
  3. Remove from heat and let cool. 
  4. Add a bit of water to thin, if desired. (The compote can be made up to 1 week ahead. 
  5. Keep covered and refrigerated. 
  6. Warm before serving, adding a little water to thin, if desired.


Serves: 4

Prep/Cook Time: 30 mins


Nutritional Values (Per Serving)

Calories: ~360kcal

Protein: ~36g

Carbohydrates: ~36g

Fat: ~8g

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