Name: Fluffy Gluten-Free Blueberry Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup oat flour; 2 scoop collagen peptides; 0.75 cup egg whites; 1 tbsp hemp hearts; 0.25 cup fresh blueberries; 0.25 cup unsweetened almond milk; 1 tsp baking powder; 1 tsp vanilla extract; 0.5 tsp ground cinnamon; 1 tsp coconut oil

Nutrition

Per serving

499 calories

Protein: 49g; 39% of calories
Carbs: 47g; 37% of calories
Fat: 13g; 23% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the oat flour, collagen peptides, hemp hearts, baking powder, and cinnamon until well combined.
In a separate bowl, lightly beat the egg whites with the almond milk and vanilla extract until the mixture is frothy.
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix the batter.
Gently fold the fresh blueberries into the pancake batter using a spatula.
Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.
Scoop the batter onto the skillet to form three pancakes and cook for 3 to 4 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are cooked through and golden brown.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes