These high-protein pancakes with blueberry sauce and almond caramel have a whopping 20 grams of protein per serving. Awesome!
You can make this recipe ahead of time, so it’s great for meal prepping. Can be frozen too, so feel free to make a double or triple batch. This recipe is also vegetarian-friendly.
If you love pancakes, then you have got to try this new high-protein pancake recipe. I drool over these. The almond caramel sauce I could eat just with a spoon. YUM!
I prefer to use Anita’s Organic flours. Not only are they amazing but I’m also supporting a Canadian company.
You can fight over fat and carbohydrate ratios for weight loss but you can’t fight over protein. Whether you are into low-fat, high-carb or high-carb, low-fat is a personal preference. That doesn’t matter as much as your protein intake does.
In this article, Moon and Koh discuss how high-protein diets above recommended guidelines continue to show a favourable reduction in fat mass with no sacrifice to loss in resting energy expenditure.
Also, we need to consider the fact that protein is not stored in the body like fats and carbs, so we need to eat it frequently throughout the day. Here’s a great article to read on Dr. Stuart Phillip’s daily protein recommendations.
Get more information on the latest and the greatest all-things protein by following world-renown leading expert, Dr. Stuart Phillips at McMaster University.
High-Protein Pancakes with Blueberry and Almond Caramel Sauce
- Frying pan
- 1 cup 200g Greek yogurt
- 1 cup 200g low-fat cottage cheese
- 3 eggs
- 1 lemon juice only
- 1 cup 120g all-purpose flour
- 1 pinch of salt
- 2 tbsp. coconut oil
For the blueberry sauce:
- 2 cups 300g blueberries
- ¼ cup 60ml water
- 3 tbsp coconut sugar
For the caramel sauce:
- ¼ cup 60ml coconut oil
- ¼ cup 60ml maple syrup
- ¼ cup 60g almond butter
To make the blueberry sauce:
- Place the blueberries, water, and sugar in a saucepan.
- Cook over low heat, stirring often, for 10 minutes or until the blueberries begin to break apart.
To make the caramel:
- Melt the coconut oil and maple syrup together in a small pot over low heat.
- Whisk in the almond butter for about 30 seconds until fully incorporated and very smooth.
To make the pancakes:
- In a bowl, whisk together the yogurt, cottage cheese, eggs, and lemon juice.
- In a separate bowl, mix the flour, baking soda, and salt.
- Fold the flour into the yogurt mixture, and stir well just until blended. Heat a large pan over medium-low heat.
- Coat it with a little coconut oil, and add the batter in large spoonfuls (about ¼ cup each).
- Flip the pancakes when the tops begin to bubble, around 2-3 minutes, and cook the other side until browned.
- Serve with the blueberry sauce and almond caramel.
- 428 calories
- 23g fats
- 40g carbs
- 20g protein
Please rate this recipe below. Did you make any modifications or ingredient substitutions? Tell us about it. 😊
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