These Blueberry Protein Pancakes are a classic made healthy. These cakes are gluten free with no added sugar and a boost of protein. We can't get enough of the tender, fluffy texture bursting with blueberries and sweet vanilla! Top with some light whipped topping, sugar free syrup, and more blueberries if you like.
NOTES: We used a sweetener that measures like sugar. Be sure to check your sweetener's conversion chart and adjust accordingly! Feel free to swap the coconut flour for twice as much gluten free flour. You can also substitute all purpose or fine oat flour for the gluten free flour.
Blueberry Protein Pancakes
Makes 6 pancakes
1/3 cup (40g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
1/4 cup (30g) gluten free flour
1/4 cup (30g) coconut flour
1-2 tbsp. calorie free sweetener
1 tsp. baking powder
1/4 tsp. baking soda
2 large whole eggs
1/2 cup nonfat Greek yogurt
1/3 cup unsweetened applesauce
1 tsp. pure vanilla extract
1/2 cup blueberries, fresh or frozen
Whisk together dry ingredients (through baking soda) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix just until no dry clumps remain.
Gently fold in blueberries.
Preheat a skillet over medium-medium low heat and spritz with cooking spray.
Add batter one level quarter cup at a time to make six pancakes (you may need to work in batches).
Stack pancakes on a plate and top with light whipped topping, sugar free syrup, and more blueberries if you like. Enjoy!
Calories (per pancake, not including topping): 108kcal, Fat: 2.6g, Sat fat: 1.3g, Carbs: 11g, Fiber: 2g, Sugar: 3g, Protein: 10g, Sodium: 107mg