Blueberry Protein Pancakes (w/ Coconut Whip!)

This is the recipe that started my whole protein pancake obsession. It has NO protein powder or protein-enriched supplements to get it to the whopping 33g of protein for the WHOLE PLATE. (Yes, you can have the whole plate of these bad boys and not feel guilty at all!) Plus, this time I added a little whipped coconut milk and Stevia that I keep in a storage container in my freezer. It has the same consistency as whipped cream, but with a hint of that sweet, coconut flavour and NO artificial additives. Soooo delicious!

I N G R E D I E N T S:

[for the pancakes]

3/4 c. egg whites

1 egg

1/4 c. 0% m.f Vanilla Greek yogurt

1/4 c. rolled oats

2 tbsp. coconut flour

1/4 c. fresh blueberries

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sugar free vanilla extract

sugar-free maple syrup

[for the coconut whip]

1 can coconut milk or cream

1 tsp. sugar free vanilla extract

stevia, to taste

D I R E C T I O N S:

[for the coconut whip]

• place canned coconut milk in freezer to completely firm up

• once frozen, open can and scoop out hardened coconut milk that has formed on the surface & discard the water beneath it

• whip the hardened coconut milk with an electric hand mixer with some vanilla extract and stevia until it forms a “whipped cream” consistency

• pop the mixture in a storage container and place in the freezer until needed

• whip egg whites in bowl until they form stiff peaks

[for the pancakes]

• combine dry ingredients in separate bowl

• fold in egg and Greek yogurt to egg white mixture and mix until combined

• add vanilla

• mix in dry ingredients

• cook on a skillet & serve with sugar-free maple syrup & a scoop of frozen whipped coconut milk

M A C R O S:

381 cals | 35 C | 9 F | 33 P

(for the pancakes, ONLY!)

NOTE: 2 tbsp of frozen coconut whip is around 40 cals | 1.5 C | 4 F | .5 P

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