I felt it appropriate that one of my favorite things should be my first post, naturally. Well here goes nothing. 1 word, 8 letters: Breakfast. Breakfast is my favorite meal of the day, and according to everyone who is anyone, it is the most important. It kick starts that fiery internal furnace we call our metabolism and it sets the tone for the rest of your day.
There is just something about the sun rising, the smell of freshly brewed coffee, and of course pancakes. Now these aren’t just your run of the mill pancakes. These pancakes have purpose. They are packed with protein and a great recovery source after owning your morning sweat-sesh. I made enough for 3 pancakes, double the ingredients if you are feeding more than one hungry belly!
Blueberry Banana Protein Pancakes
1 1/2 Cup of Frozen Blueberries
1 Ripe Banana
1/2 Cup Ground Oats
1 Egg with Yolk & 2 Egg Whites
2 Tbsp of Honey
Chobani Vanilla Greek Yogurt
Using a food processor or blender grind your oats until they become the consistency of flour
In a separate medium sized bowl, crack your eggs and remove two yolks. An easy way to accomplish this stressful task is using an empty water bottle. Squeeze the air out of the bottle and suck in those yolks.
Add that ‘naner and mash until a uniform consistency is reached.
Add your ground oats and mix. Then, carefully fold in 1/2 cup of frozen blueberries. Set aside.
In a small saucepan add the remaining frozen blueberries over medium heat and add 2 Tbsp of honey. Let it simmer for at least 7 min.
In medium saucepan scoop pancake mix into greased pan (I use coconut oil), using a ladle is a great way to form perfect circles. Cook until bottom is firm, then flip.
Layer your cakes with Chobani Vanilla Greek yogurt, then top with blueberry syrup. Then eat those hot cake up!