Pancakes, High Protein Blueberry
This is a breakfast recipe which I think is very creative as it takes a dish which is more like dessert than breakfast and turns it into something else entirely.
This is a breakfast recipe which I think is very creative as it takes a dish which is more like dessert than breakfast and turns it into something else entirely.
- Carbohydrate 46.1785556249989 g
- Cholesterol 78.2481770792662 mg
- Fat 28.162399269299 g
- Fiber 4.72828752104441 g
- Protein 16.4185690624839 g
- Saturated Fat 17.3799093740283 g
- Serving Size 1 1 Serving (456g)
- Sodium 557.447666655771 mg
- Sugar 41.4502681039544 g
- Trans Fat 1.94253281239259 g
- Calories 487 calories
Step-by-step
- First heat a frying pan until hot and then reduce to medium temperature.
- After mixing together all the ingredients in a blender, coat the pan with butter (olive or coconut oil), drop a spoonful onto the pan. (If you don’t have a blender just mix everything in a bowl with a spoon).
- When bubbles start to form, place evenly on pancake about 1 tablespoon blueberries.
- Let them set in before flipping the pancake.
- Makes about 4-6 pancakes depending on the size.
Six eggs form the structural base of this batter, a quantity that creates an unusually high moisture content compared to standard flour-heavy formulations. Blending the oatmeal directly into the liquid eggs breaks down the grain structure, yielding a smoother batter without requiring store-bought flour. If rolled oats are substituted for quick oats, let the blended mixture rest for five minutes before cooking to ensure adequate hydration.
Preheat a heavy-bottomed skillet over medium-high heat, then lower the temperature to medium before adding the fat. Dropping batter onto a pan that is too hot will burn the exterior before the egg proteins coagulate in the center. Place blueberries onto the surface only after small bubbles break through the batter, indicating the underside is set enough to support the weight of the fruit. Flip carefully using a thin, flexible spatula.
Surplus cooked pancakes keep well in the refrigerator for up to three days when stored in an airtight container. Reheat them in a toaster oven at 350 degrees Fahrenheit for two minutes to restore crispness without drying out the interior protein matrix.
