Pancakes. The traditional breakfast is an old-school carb bomb you should avoid at all costs, right? Not when they're made from this recipe.
When you use oat flour — the slow-digesting properties of oats make them one of the best carbs for your abs — and fresh blueberries (which have more antioxidants than any other North American fruit), they can be a high-fiber, high-protein, Zero Belly meal you can enjoy absolutely guilt free, compliments of the brand-new Zero Belly Cookbook!
Blueberry Pancakes With Fresh Blueberry Syrup
Cook time: 10 minutes
¼ cup fresh blueberries
2 tbsp maple syrup
2 tbsp water
2 cups oat flour
1 tbsp baking powder
1/4 tsp kosher salt
1 cup unsweetened almond milk
1/2 tbsp extra virgin olive oil
1/2 tsp vanilla extract
Juice of half a lemon
2 egg whites, whipped to soft peaks
Olive oil spray
1/2 cup fresh blueberries
• Prepare the syrup. Combine the blueberries, maple syrup, and water in a small sauce pot, and place over medium heat. Bring to a low simmer, and cook for 5 minutes, stirring occasionally. Set aside.
• Heat a griddle or a large cast iron pan over medium heat.
• In a bowl, mix together the oat flour, baking powder, and salt.
• In a separate bowl, whisk together the almond milk, olive oil, egg, vanilla extract, and lemon juice.
• Combine the wet and dry ingredients and mix until just combined.
• Gently fold in the whipped egg whites.
• Lightly coat the griddle or the cast iron pan with olive oil spray, and use a 2 oz ladle or a 1/4 cup measure to ladle the pancakes onto the pan.
• Cook for about 2 minutes on the first side. Just before flipping, top with a few blueberries. Flip the pancake with a heatproof spatula, and cook for an additional 1 to 2 minutes.
• Repeat with remaining batter for about 12 pancakes total.
• Divide the pancakes among four plates (three per plate), and top with a spoonful of the blueberry syrup.
Per serving (3 pancakes): 261 calories / 7 g fat / 35 g carb / 7 g fiber / 11 g protein
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