Blueberry skyr pancakes
30 min · 28 g protein · 292 cals / serving
Thick, fluffy oat pancakes made with skyr, eggs and a scoop of vanilla whey, dotted with blueberries and served with strawberries, Greek yogurt and a thin pour of maple. A stack that eats like the diner kind, built on dairy and fruit instead of flour and syrup.
Ingredients
- 1 cup rolled oats, blended to flour
- 1 scoop whey protein, vanilla
- 2 tsp baking powder
- a pinch salt
- 2 eggs
- 2/3 cup liquid egg white
- 1 1/4 cups skyr
- 1/2 tsp vanilla extract
- 1 cup blueberries
- 1 tsp butter, for the pan
To serve
- 10 strawberries, sliced
- 2/3 cup nonfat Greek yogurt
- 1 tbsp maple syrup
Steps
- Whisk the oat flour, whey, baking powder and salt together in a large bowl.
- In a second bowl whisk the eggs, egg whites, skyr and vanilla until smooth. Stir into the dry ingredients until just combined, then rest the batter 5 minutes so the oats can thicken it.
- Heat a nonstick pan over medium-low heat and wipe it with a little of the butter. Pour in about 1/4 cup of batter per pancake, dot a few blueberries over each and cook 2–3 minutes, until the edges look set and bubbles appear. Flip and cook 1–2 minutes more, until cooked through and springy in the middle; the center of a pancake should read 160°F.
- Serve stacked with the strawberries, a spoonful of Greek yogurt and a thin drizzle of maple syrup.
Good to know
Why lower heat than usual?
Protein-rich batters brown fast. Medium-low gives the middle time to rise and set before the outside goes too dark.
Why dot the berries on in the pan?
Stirred into the bowl, blueberries sink and bleed purple streaks through the batter. Dotted onto each pancake after you pour, they stay whole and evenly spread.
Alternative
Per
- Calories
- 105
- Protein
- (40%)
- 10 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (43%)
- 12 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 176 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1170 kcal goes into the pot and 1197 g of ingredients comes out as about 1110 g of food: 105 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.