@stephrobinnson
high protein lemony blueberry pancakes🥞🫐
To celebrate National Dessert Day this month here is a little sweet breakfast everyone that you will love. Somewhere between a pancake and a crêpe, these high protein vanilla-scented pancakes will be your new favourite breaky. Packed with 13g of protein per pancake, these are gut nourishing, low-fermentation, high protein, satiating pancakes are sibo and IBS friendly. I love these because they reheat and freeze beautifully if you happen to have any leftovers. This nourishing recipe found in the @Good LFE cookbook. All recipes have been designed to be SIBO and IBS friendly and follow a Low Fermentation Eating diet. Developed with top gastroenterologists and nutritionists, all of their flavourful and easy to execute recipes will bring back the joy of eating for anyone contending with gut imbalances.
High-Protein Lemon Blueberry Pancakes with Low-Sugar Blueberry Compote
Servings: 4 (makes about 10 pancakes)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 1/2 cups almond flour
1/4 cup vanilla protein powder
1 tsp baking powder
1/4 tsp baking soda
2 large eggs
1/3 cup almond milk (or any non-dairy milk)
2 tbsp lemon juice
Zest of 1 lemon
1 tbsp honey or maple syrup (optional, for sweetness)
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1 cup fresh or frozen blueberries
2 tbsp water
1 tbsp lemon juice
1 tsp honey or maple syrup (optional, for sweetness)
1/2 tsp vanilla extract
Instructions
For the Blueberry Compote:
1. In a small saucepan, combine the blueberries, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally.
2. Simmer for about 5-7 minutes, until the blueberries start to burst and the compote thickens slightly. If you prefer it sweeter, stir in the honey or maple syrup.
3. Remove from heat and stir in the vanilla extract. Set aside to cool while you make the pancakes.
For the Pancakes:
1. In a large bowl, whisk together the almond flour, protein powder, baking powder, and baking soda.
2. In a separate bowl, whisk the eggs, almond milk, lemon juice, lemon zest, honey or maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with avocado oil or coconut oil. Scoop about 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes on each side, or until the pancakes are golden and cooked through. Adjust heat as necessary to prevent burning.
To Serve:
Stack the pancakes on a plate and spoon the blueberry compote on top. Garnish with extra lemon zest and a drizzle of honey or maple syrup if desired.
Enjoy these delicious, high-protein pancakes as a balanced breakfast or post-workout meal!
