Orange-Blueberry Protein Pancakes with Coconut Topping

Adapted from Susan’s Dairy-Free (ish) Protein Pancakes

(Serves 1, makes 3-4 pancakes)

Ingredients

• 1 oz vegan protein powder (such as BioChem vanilla)*
• 2 T whole wheat pastry flour
• 1 T ground flax
• 1 t baking powder
• 2 packets stevia
• 1 t vanilla extract
• 1/2 cup egg whites
• 1/2 cup unsweetened almond milk
• 1 tsp orange zest
• 1/2 cup fresh, dried, or frozen blueberries
• 1 T coconut butter

Method

1. Combine protein powder, flour, flax, baking powder, and stevia in a medium bowl. In another bowl, combine egg whites, vanilla, almond milk, and orange zest.

2. Add wet to dry and stir until just moistened. As with many quick breads and baked goods, over-mixing will create a tough product (due to excess gluten development).

3. On a pre-heated non-stick skillet place 3-4 tablespoons of the batter. Add a tablespoon or more of blueberries to each pancake. Once bubbles form around the edges, flip and cook fro an additional 1-2 minutes. Repeat.

4. Top with any remaining blueberries and coconut butter. Enjoy!

Note: If you’d prefer to skip the protein powder, simply add 3 more tablespoons of whole wheat pastry flour.

Filed under: Recipe