Blueberry Chocolate Pancakes

Name: Blueberry Chocolate Pancakes
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 2⁄3 cup Blueberries; 2 tsp, ¾ tsp Honey; 1 ½ Tbsp Almonds, chopped; ½ tsp Baking powder; 1 tsp Cocoa powder; ½ cup Whole wheat flour; 3 Eggs (~ 5.8 oz); 2 ½ Tbsp Low fat milk; ¾ cup Low fat greek yogurt; 2⁄3 cup Low fat yogurt; 1 tsp Canola oil; 0.4 oz Dark chocolate

Enjoy our vegetarian recipe Blueberry Chocolate Pancakes by feastr. Ideal to lose weight. High Protein, quick, and very tasty.

Nutritional information:

Calories	3969 kJ (948 kcal)
Protein	63 g
Fat	38 g
Carbohydrates	78 g
Fiber	13 g

Utensils:

bowl, spatula, Paper Towel, non-stick frying pan, whisk, Spoon, cutting board, plate, chef's knife, frying pan

Recipe instructions:

1

In a bowl, mix the eggs, yogurt, flour, honey, milk, baking powder and cocoa until your batter is smooth.

3 Eggs (~ 5.8 oz)
¾ cup Low fat greek yogurt
½ cup Whole wheat flour
2 tsp Honey
1 tsp Cocoa powder
½ tsp Baking powder
2 ⁠½ Tbsp Low fat milk

2

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown. Add the honey, turn of the heat and caramelize with the residual heat and set aside.

1 ⁠½ Tbsp Almonds, chopped
¾ tsp Honey

3

Heat a few drops of the canola oil in a non-stick frying pan over medium heat and wipe it with a paper towel. Repeat after each batch of pancakes.

1 tsp Canola oil

4

For each pancake scoop one tablespoon of the batter into the pan. Bake 3-4 pancakes at a time. As soon as you see bubbles, top with a few blueberries and turn. Bake until golden brown. After each batch of pancakes wipe the pan with the oiled paper towel.