Ingredients
Coffee
- Coffee
- Creamer optional
- Sweetener optional
Greek Yogurt Blueberry Protein Pancakes
- ½ cup Oat flour
- ½ tsp Baking powder
- ½ tsp Cinnamon
- Salt to taste
- ½ cup Greek yogurt
- 1 tsp Vanilla extract
- 1 tsp Honey
- ¼ cup Milk as needed for batter consistency
- ½ Apple finely diced or grated
- ½ cup Blueberries fresh or frozen
- Avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Poblano Peppers
- 1 tsp Extra-virgin olive oil
- 1 Poblano pepper seeded and thinly sliced
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
Instructions
- Brew and prepare the coffee to your liking.
- In a medium bowl, whisk together oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk Greek yogurt, vanilla, and honey until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Stir in the apple, then add milk gradually until the batter is thick but pourable. Gently fold in blueberries.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with avocado oil. Scoop batter onto the skillet and cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter.
- Heat olive oil in a skillet over medium heat. Sauté poblano peppers for 2–3 minutes until softened.
- Whisk eggs with salt and black pepper. Pour into the skillet and scramble gently until just set and soft. Remove from heat.
- Serve pancakes topped with chopped walnuts and a drizzle of honey, alongside scrambled eggs and coffee.
Nutrition
Calories: 484kcal | Carbohydrates: 44g | Protein: 25g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 334mg | Sodium: 270mg | Potassium: 602mg | Fiber: 6g | Sugar: 17g | Vitamin A: 796IU | Vitamin C: 54mg | Calcium: 248mg | Iron: 4mg
Greek Yogurt Blueberry Protein Pancakes
Ingredients
Coffee
- Coffee
- Creamer optional
- Sweetener optional
Greek Yogurt Blueberry Protein Pancakes
- ½ cup Oat flour
- ½ tsp Baking powder
- ½ tsp Cinnamon
- Salt to taste
- ½ cup Greek yogurt
- 1 tsp Vanilla extract
- 1 tsp Honey
- ¼ cup Milk as needed for batter consistency
- ½ Apple finely diced or grated
- ½ cup Blueberries fresh or frozen
- Avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Poblano Peppers
- 1 tsp Extra-virgin olive oil
- 1 Poblano pepper seeded and thinly sliced
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
Instructions
- Brew and prepare the coffee to your liking.
- In a medium bowl, whisk together oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk Greek yogurt, vanilla, and honey until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Stir in the apple, then add milk gradually until the batter is thick but pourable. Gently fold in blueberries.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with avocado oil. Scoop batter onto the skillet and cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden. Repeat with remaining batter.
- Heat olive oil in a skillet over medium heat. Sauté poblano peppers for 2–3 minutes until softened.
- Whisk eggs with salt and black pepper. Pour into the skillet and scramble gently until just set and soft. Remove from heat.
- Serve pancakes topped with chopped walnuts and a drizzle of honey, alongside scrambled eggs and coffee.
Nutrition
Calories: 484kcalCarbohydrates: 44gProtein: 25gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 334mgSodium: 270mgPotassium: 602mgFiber: 6gSugar: 17gVitamin A: 796IUVitamin C: 54mgCalcium: 248mgIron: 4mg
Tried this recipe?Let us know how it was!