Is there anything better in the morning than waking up to the smell of freshly made pancakes? We don’t think there is, so we thought that Blueberry Pancake Day was a good excuse to share this delicious recipe.
And we’ve chosen a healthy recipe, which is a twist on a classic, so you can stick to those New Year’s resolutions!
½ cup uncooked rolled oats
3 egg whites
1 scoop of Vanilla Protein Powder
1 tbsp flaxseeds
¼ of a ripe banana
1 tbsp Greek yoghurt
1 tsp cinnamon
½ cup fresh or frozen blueberries
1tsp coconut oil (for cooking)
- Throw everything except blueberries in a blender and blend until smooth.
- Put coconut oil in the pan and heat, pour half of the mixture into pan, and place a few blueberries on top. These pancakes won’t “bubble” on top like regular pancakes, so you need to watch the bottoms. When the bottom is lightly brown, flip and cook the other side – this will also heat the frozen blueberries.
- When done, remove pancake and pour in the rest of the batter, repeat.
- Serve and top with remaining blueberries.
Spark serving tip: Serve with sugar-free syrup, Greek yoghurt or honey as desired, for an extra treat.