Fluffy Blueberry Protein Pancakes with Blueberry Jam
Gluten-free almond-flour pancakes with a homemade blueberry jam — soft, sweet and not dry at all, with about 33g of protein in the stack.
25 min
Serves 2
Recipe from YouTube by The Zander Method
Ingredients
- almond flour70 g
- egg2 eggs (100 g)
- Greek yogurt (0% fat)60 g
- maple syrup15 g
- baking powder1/2 tsp
- salta pinch
- frozen blueberries100 g
- maple syrup15 g (jam)
Method
Whisk the eggs in a bowl until smooth.
Add the Greek yogurt, maple syrup, almond flour, baking powder and salt; rest a couple of minutes for the almond flour to hydrate.
For the jam, cook the blueberries, maple syrup and salt in a small pan 2-3 minutes, mashing as they soften, until thick.
Pour small pancakes onto a greased pan over low/medium heat.
Cook until bubbles form on top, then flip carefully and cook 1-2 minutes until golden.
Stack the pancakes, add the jam and enjoy — great with extra Greek yogurt and maple syrup.