Name: High Protein Blueberry Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 2
Ingredients: 110g green banana flour - for the pancakes; 1 tsp baking powder - for the pancakes; 3 tbsp monk fruit erythritol sweetener - for the pancakes; 100g non-fat greek yogurt - for the pancakes; 60ml low-fat milk - for the pancakes; 1 egg - for the pancakes; 120g fresh blueberries - for the pancakes; 1-2 tbsp maple syrup - for the to serve; 60g non-fat greek yogurt - for the to serve; 40g fresh blueberries - for the to serve

In a large mixing bowl, mix together green banana flour and baking powder.
In another mixing bowl, mix together monkfruit erythritol sweetener, yogurt, milk and egg until combined.
Combined wet and dry ingredients, then gently fold in blueberries with a spatula.
Heat up a nonstick skillet over medium-low heat. Add a ladleful of batter to skillet and cook for 2 minutes, flip, and cook 2 minutes on the other side or until done.
Repeat with remaining batter.
Plate pancakes and top with more yogurt, blueberries and maple syrup. Enjoy!

Notes

Green banana flour is high in fiber and resistant starch, meaning it’s very beneficial for your gut. It's also low GI. However if you don’t have it, you may substitute with 1 cup wholewheat flour or any all-purpose flour.
Feel free to substitute monkfruit erythritol sweetener with any other sweetener of choice.
For dairy-free, substitute milk with any plant-based milk and Greek yogurt with coconut yogurt or other plant-based yogurt.

High Protein Blueberry Pancakes

High Protein Blueberry Pancakes

Ingredients (2 servings)