protein pancakes with Blueberry Honey Sauce

From Chef Keith Gardiner

Yield 4 Servings

Ingredients

• 1/2 cup steel cut oats
• 1 cup almond milk
• 1 banana, mashed
• 1 1/2 cup whole-wheat flour
• 1 scoop protein powder
• 1 tablespoon of ground flax seeds
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 1/2 cups 1% low-fat milk

Blueberry sauce:

• 2 cups blueberries
• 1 teaspoon cornstarch
• 1/4 cup honey
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground cinnamon
• Walnuts, pecans, almonds, optional
• Greek yogurt, optional

Method

• Soak oats in almond milk in a small bowl for 15 minutes.
• Add mashed banana mix
• Combine whole-wheat flour, protein powder, baking powder, salt, ground flax seeds, and 1/2 teaspoon ground cinnamon in a medium bowl.
• Whisk eggs in a large bowl and stir in milk.
• Add the dry ingredients to the wet ingredients and mix to a batter consistency.
• Heat a non-stick skillet over medium-high heat. Coat with cooking spray.
• Pour about 1/2 cup batter per pancake onto hot skillet.
• Cook 2 minutes or until tops are covered with bubbles and edges look cooked.
• Flip and cook 2 minutes or until bottoms are slightly browned
• Transfer to a plate; keep warm.
• Cook remaining batter in batches. Can be used for waffles too.

Blueberry sauce:

• Dust blueberries with cornstarch
• Combine with honey and lemon juice in a medium saucepan.
• Cook over medium heat until berries pop.
• Stir in 1/4 teaspoon ground cinnamon.
• Spoon blueberry sauce over pancakes. Serve.