Vanilla Blueberry Cake Pancakes

Are these beauties really for breakfast? Indeed, they are! Fresh blueberries are blended into the pancake batter and a homemade blueberry jam is used as the syrup to give you a deliciously fruity pancake dish. Blueberry galore! They will start your day off right, because who doesn’t love a large stack of warm pancakes topped with fruit and vanilla glaze?!

 
 
Vanilla Blueberry Cake Pancakes

Makes 5 pancakes with toppings 

 

Ingredients

Pancakes

  • ½ scoop vanilla protein powder
  • 1/3 cup oat flour
  • 2 egg whites
  • ¼ cup almond milk
  • ¼ cup blueberries
  • 1 tablespoon cashew butter

Blueberry Jam

  • ¾ cup blueberries
  • 2 tablespoons maple syrup

Vanilla Glaze

  • ¼ scoop vanilla protein powder
  • 2 tablespoons almond milk

 

Method

  1. Heat a skillet on the stovetop over medium heat
  2. In a blender or food processor, blend together egg whites, ¼ cup almond milk, ¼ cup blueberries and cashew butter until smooth. Pour into a mixing bowl.
  3. Add ½ scoop protein powder and oat flour to the mixing bowl and whisk until smooth.
  4. Spoon about ¼ cup of the pancake mix onto the skillet, making 5 pancakes total, and cook on each side about 2-3 minutes or until golden brown.
  5. For the jam, heat ¾ cup blueberries and maple syrup in a saucepan over medium heat, stirring occasionally, for about 8 minutes, or until it has thickened.
  6. For the glaze, whisk together ¼ scoop protein powder and 2 tablespoons almond milk until smooth.
  7. Spoon the jam and glaze on top of the pancakes. 

 

 

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