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Blueberry Buttermilk Pancakes with Maple and Yogurt
Fluffy diner-style buttermilk pancakes studded with blueberries, with pea protein folded into the batter, then topped with maple syrup and thick yogurt. It's a proper refuel for the morning after a race.
25 min · Serves 2
Per serving: 652 calories · 31 g protein · 103 g carbs · 14 g fat
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Ingredients
- 115 g all-purpose flour
- 30 g pea protein powder
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 300 ml low-fat buttermilk
- 1 large egg
- 14 g unsalted butter, melted
- ½ tsp vanilla extract
- 1 tsp canola oil
- 150 g fresh blueberries
- 60 ml pure maple syrup
- 115 g nonfat plain Greek yogurt
Method
- 1Whisk the flour, pea protein powder, sugar, baking powder and salt together in a large bowl.
- 2In a large measuring cup or bowl, whisk the buttermilk, egg, melted butter and vanilla until smooth.
- 3Pour the wet mixture into the dry ingredients and stir just until no dry flour remains, leaving a few lumps, then rest the batter for 5 minutes.
- 4Heat a large nonstick skillet over medium heat and brush it lightly with the oil.
- 5Ladle about a quarter cup of batter per pancake into the pan and scatter a few blueberries over each one.
- 6Cook for 2 to 3 minutes until bubbles appear on top and the edges look set, then flip and cook for 1 to 2 minutes more until golden.
- 7Keep the cooked pancakes warm in a 200°F (90°C) oven while you cook the rest of the batter.
- 8Divide the pancakes between two plates, top with the yogurt and the remaining blueberries, and pour the maple syrup over them.