Name: Buttermilk protein pancakes with berries
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 large egg whites; 1/4 cup whey protein powder; 1/4 cup all-purpose flour; 1/4 cup low-fat buttermilk; 3/4 tsp baking powder; 1/4 tsp salt; 2.5 oz fresh blueberries; 2 1/4 tsp maple syrup; 8 olive oil cooking sprays; 1 tbsp water; 1 tsp lemon juice

Nutrition

Per serving

457 calories

Protein: 50g; 45% of calories
Carbs: 54g; 48% of calories
Fat: 4g; 7% of calories

Instructions

Prep 20 min · Cook 5 min

In a small saucepan over medium heat, combine the blueberries, maple syrup, and water. Stir occasionally and simmer for 5 minutes until the berries burst and the sauce thickens slightly. Remove from heat and stir in the lemon juice.
In a mixing bowl, whisk the egg whites, buttermilk, protein powder, flour, baking powder, and salt until mostly smooth. A few small lumps are okay. Let the batter rest for 5 minutes to thicken.
Heat a 12-inch nonstick skillet over medium-low heat and coat with cooking spray. Pour the batter into three equal pancakes, about one-third cup each. Cook until the edges look set and dry and a few bubbles pop on the surface, about 2 to 3 minutes. Carefully flip with a thin spatula and cook until golden brown on the second side, about 2 minutes more.
Stack the pancakes on a plate. If the berry sauce has cooled, rewarm it in the saucepan for 20 seconds. Spoon the warm blueberry sauce over the top of the stack.

Nutrition

Ingredients

Instructions

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