Cinnamon Protein Pancakes with Blueberry Maple Syrup
I just love a good breakfast. Delicious and decadent that can be fully enjoyed without sugar overload and busting my healthy eating habits is like hitting the jackpot. I believe in “everything in moderation,” so have no guilt whatsoever in enjoying the delicious Vermont pure maple syrup in this recipe. Even though it’s a bit of a treat, pure maple syrup is a good source of antioxidants as well as minerals; particularly calcium, zinc, manganese and potassium. So none of that Aunt Jemima crap! Get the good stuff, it tastes a heckuva lot better and it’s much better for your health too!
Add the cinnamon for an awesome flavor combining perfectly with the blueberries and vanilla for a delicious, yet nutritious breakfast feast. Brew some coffee and enjoy!
For the Cinnamon Pancakes:
- 1 cup Oat Flour
- 1/2 cups Bluebonnet French Vanilla protein powder
- 1/4 cup coconut sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 tsp. ground cinnamon
- 3/4 tsp. salt
- 3/4 cup milk (almond, 2%, coconut, or flax)
- 1/2 cup plain greek yogurt (I used 2%)
- 1 large egg
For the Blueberry Syrup Recipe:
- 1/2 cup blueberries (fresh or frozen)
- 2 teaspoons grass fed butter or coconut oil
- Dash cinnamon
- Pinch of salt
- 1/4 cup pure maple syrup
- For the blueberry syrup recipe: Place a saute pan over medium heat. Add the butter or oil, followed by the blueberries and saute for about 5 minutes. Then pour in the maple syrup, salt and cinnamon. Stir to combine (you may want to mash the blueberries with a spatula). Once the syrup comes to a simmer, turn heat to low until ready to serve.
- Mix the dry ingredients for the cinnamon pancakes in a large bowl. Whisk in the milk, yogurt and egg until smooth.
- Heat a large fry pan over medium-low heat, spraying with non-stick cooking spray. Alternatively, you could melt a slice of butter, which makes the pancakes infinitely better in my opinion! Pour the pancake batter onto the skillet, two-three pancakes at a time. Cook for 2-3 minutes, until the edges bubble and look a little dry, then flip and cook another 2-3 minutes. Remove and repeat with remaining batter. (Makes about 6 pancakes)
- To serve: Stack the pancakes on plates, and ladle the warm blueberry syrup over the top.
(using almond milk, coconut oil in syrup and cooking pancakes in 2 tbsp butter)
Per Pancake macros:
- Calories: 247
- Protein: 13 grams (21%)
- Carbohydrates: 32 grams (51%)
- Fat: 8 grams (29%)
Breakdown for whole recipe:
- Calories: 1,484
- Protein: 80g
- Carbs: 192g
- Fat: 48g
If you track your macros, obviously these aren’t ideal numbers on a single meal basis, but your overall daily totals are what really matter. So in this case, you’d just want to go slightly lighter on carbs for the rest of the day and get a little extra protein in your other meals.