Description
Wholesome pancakes get a delicious upgrade with a homemade pineapple-blueberry syrup. Refined sugar-free!
Ingredients
Units
Scale
- 1/2 cup (118 ml) oat flour (or 3/4 cup old fashioned oats ground into flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup (59 ml) protein powder (or additional oat flour)
- 2-4 packets stevia (or 1-2 tbs sweetener of choice, or to taste)
- 1/3 cup (79 ml) low calorie yogurt of choice
- 2 large (1/3 cup) egg whites
- 1/4 cup (59 ml) pineapple juice
- 1/2 cup (118 ml) blueberries
- 1 tablespoon sugar free or regular maple syrup
Instructions
- Make the pancakes: In a medium bowl, mix together the dry ingredients. Add the remaining ingredients and mix well.
- Cook the pancakes: Preheat skillet or griddle to medium heat (approximately 350°F/177°C). Spray with cooking spray and pour 2-3 tablespoons of batter for a medium pancake or 1/4 cup for a larger pancake. Cook for a couple of minutes until the edges turn brown and bubbles form on top. Flip with a spatula and cook until browned on the other side.
- Make the syrup: Combine blueberries, pineapple juice, and syrup in a small saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the sauce has thickened (about 5 minutes).
- Serve warm over pancakes.
Notes
- For fluffier pancakes, gently fold the wet and dry ingredients together rather than vigorously mixing.
- To adjust sweetness, taste the pancake batter before cooking and add more stevia or sweetener as needed.
- The pineapple-blueberry syrup can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 300
- Sugar: 15
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 50