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.
Recipe courtesy of Rocco DiSpirito
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15 min
15 min
four 6-inch pancakes

Nutrition Info



Blueberry Syrup


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

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.

Cook's Note

The syrup will thicken as it cools. Warm it up to get it back to its liquid state before serving.

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