Some people prefer sweet breakfasts like these blueberry protein pancakes while others are into the classic 2 eggs & bacon breakfast. My family is pretty divided on the matter, but one thing we can all agree on is that this recipe is decadent.
Made with ginger, orange juice, and zest, these pancakes are fresh, slightly spicy, and surprisingly tasty. A great brunch classic!
Whole wheat flour
2% M.F. milk
Fresh ginger, grated
Orange, the zest
Fresh blueberries, divided
In a large bowl, mix together the flour, brown sugar, baking soda, and baking powder.
In a second bowl, whisk the eggs using a fork. Add the milk, cottage cheese, vanilla, ginger, orange juice and zest. Mix well.
Pour the egg mix unto the dry ingredients and gently fold until homogeneous. Delicately incorporate 375 ml (1 ½ cup) of blueberries.
In a pan, heat the butter with 60 ml (¼ cup) of batter over medium heat. Cook 3 minutes on each side, or until the pancake is golden, and transfer unto a plate. Repeat until all pancakes are cooked.
Finally, add the remaining blueberries and drizzle maple syrup on top. Serve.
These pancakes can be kept up to 5 days in the refrigerator. Now you’ve got breakfast for every day of the week!
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