Healthy Blueberry Pancakes
I found this recipe online and completely turned into a healthy version. I saw it and thought, “OH MY! This is naughty!” But I can make it SO GOOD FOR YOU! So play with it to your liking. I bet you will be pleasantly surprised. 🙂
Ingredients:
- 125ml (4 fl oz) almond milk
- 2 tsp white vinegar or lemon juice
- 1 cup nonfat Greek yogurt
- 2 eggs, separated
- 1 teaspoon pure vanilla extract
- finely grated zest from 1 lemon
- ¾ cup blueberries
- ¾ cup whole wheat flour
- 2 scoops vanilla protein powder or Shakeology
- ¼ tsp baking soda
- ½ tsp baking powder
- Pinch of fine sea salt
- ¼ cup granulated stevia
- 1 Tbsp coconut oil, to grease
- Maple syrup, fresh lemon and blueberries, to serve
Into a large bowl, place the almond milk, yogurt, egg yolks, vanilla and lemon zest. Mix well or until no large chunks of ricotta remain. Stir through the blueberries. Sift in the flour, baking powder, protein powder/Shakeology, baking soda and a pinch of salt. Add the stevia and mix until just combined.
Beat the egg whites in a clean, dry bowl until stiff peaks form. Fold the egg whites through the ricotta batter with a large spoon. Heat 1 tsp coconut oil over medium heat in a large non-stick frying pan. Use ¼ cup batter per pancake and cook in batches for 2-3 minutes each side or until puffed and golden. Repeat until completed.
Serve with fresh blueberries, lemon juice and maple syrup.
TIP: These can be a little fiddly – so use two non-stick egg flips either side of the pancake when flipping.
