Wednesday, July 29, 2015

Blueberry Pancakes

I think I could eat breakfast food for breakfast, lunch, and dinner. Especially when it looks something like this! However, it is the one meal of the day that many of us are guilty for skipping for lack of time. These delicious blueberry pancakes take only fifteen minutes to make and are packed full of healthy ingredients to supercharge your morning and keep you feeling fuller for longer. This is a minimum effort for maximum taste kinda recipe...

This breakfast is packed full of protein and healthy fats, making it a perfect post-workout meal or simply a healthy way to start the day. It's made with staple, nutritious ingredients that you're most likely going to have in the cupboard and the compote can be made from whatever fruit you've got left in the fridge.

Blueberry Pancakes
(One Serving)
Gluten Free, Dairy Free, Refined Sugar Free.

For the Pancakes - 
1/2 Banana
2 Egg Whites
1 Egg Yolk
1 Scoop Vanilla Protein Powder (I use Sunwarrior, available here
1/2 tsp Cinnamon 
Coconut Oil for cooking
For the Blueberry Compote - 
A large handful of Blueberries
A squeeze of Agave Nectar
2 tsp Water

Heat a knob of coconut oil in non-stick frying pan, over a medium heat. Meanwhile, put the blueberries, agave and water into a small saucepan on a low heat, stirring occasionally with a wooden spoon. Next, simply blend together all the ingredients for the pancakes in a Nutribullet, or with a handheld blender, and pour the mixture into the frying pan. Here you can choose whether to make one large, two, or an american-style stack of pancakes. Whatever you fancy! Cook for a few minutes each side until golden brown. Serve with the poached blueberries and generous amounts of greek yoghurt! Enjoy! 


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