Protein Pancakes

Name: Protein Pancakes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: four 6-inch pancakes
Ingredients: 1/2 cup unsweetened applesauce; 2 eggs; 1 teaspoon baking powder; 1 scoop protein powder (such as Rocco's Protein Powder Plus); Blueberry Syrup, recipe follows; 1 pint blueberries; 5 packets Monk Fruit in the Raw

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Level: Easy

Total: 15 min
Active: 15 min

Yield: four 6-inch pancakes

These are the high-protein, gluten-free pancakes you've been searching for--they are one of the most popular items among my clients. I've replaced the fat with applesauce, a healthy sub for fat in baked goods that also imparts a hint of sweetness with no added sugar.

Level: Easy

Total: 15 min
Active: 15 min

Yield: four 6-inch pancakes

Ingredients

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1/2 cup unsweetened applesauce

2 eggs

1 teaspoon baking powder

1 scoop protein powder (such as Rocco's Protein Powder Plus)

Blueberry Syrup, recipe follows

Blueberry Syrup

1 pint blueberries

5 packets Monk Fruit in the Raw

Directions

1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.

Blueberry Syrup

Yield: 4 servings

1. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
2. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds.