© 2023 by My Weight Lost Journey. Proudly Created with Wix.com

  • Facebook Black Square
  • Instagram Basic Black
  • LinkedIn Basic Black

Blueberry & Yoghurt Low-Carb Pancakes

April 8, 2015

 

Yay! I'm back in the kitchen now that I'm not on my comp prep diet. :) That is definitely the best thing about being "off-season". My wonderful sponsor Bodylab sent me one of the newest whey protein flavors, "Blueberry & Yoghurt" and the only thing I actually wanted to make was pancakes!

 

Since I'm still watching what I eat, I want to keep it low-carb and healthy - and perhaps these pancakes look like a cheat meal, but they're actually not! 

 

This recipe makes 3 - 4 pancakes and I've calculated that each serving is approximately 171 calories - not including the extra fruit and yoghurt topping.

 

Want to cut more calories? Then simply omit the coconut oil. I like to add it to give my pancakes a moist, spongy consistency, but you can still enjoy a tasty pancake without. 

 

The upside to this type of pancake versus a regular one (don't get me wrong, I love all pancakes) is the added benefit of the high protein, fiber and potassium content. The low-carb content is also an added benefit, because you can enjoy your pancakes without the fear of over-eating your carbs later on in the day.

 

Plus they are fast and easy to make and taste delicious! I bet even kids would love them - for the yummy taste and for their bright purple color!

 

 

 

 

Ingredients

(makes 3 - 4 servings)

 

  • 1 scoop Bodylab's Blueberry & Yoghurt protein powder
  • 1 whole egg

  • 1 egg white

  • 3 tbsp. non-fat greek or skyr yoghurt

  • 1/2 cup oats (I use gluten-free)

  • 1/2 tsp. baking soda

  • 1 tbsp. coconut oil (liquid, melted)

  • 1 tsp. vanilla extract (optional)

  • dash of salt (optional)

Method

 

  • Beat the eggs in a medium bowl, then add yoghurt, vanilla extract, coconut oil and mix well.

  • In a small bowl mix the protein powder, oats, baking soda and dash of salt.

  • Mix the dry ingredients into the egg mixture and mix till smooth.

  • On a hot non-stick pan pour approximately 2 large tbsp. of the batter on the center of the pan and help spread the batter with the back of the spoon. Allow to cook for approximately 45 seconds to a minute before flipping it over. 

  • Once both sides are golden brown, remove from skillet, add desired toppings and serve immediately.

  • Enjoy thoroughly :)

Please reload

@myworkout_yvonne

Visit me on Instagram