Make 12 High Protein Pancakes At Once With This GENIUS Hack!

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories, while powdered milk is a cost-effective substitute.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free, while margarine is often cheaper.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in sugar, while frozen blueberries are more economical.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is less expensive.

Make blueberry chia jam: In a medium sauce pot, add 1 and 1/2 cups of frozen blueberries, zest of half a lemon, and juice of half a lemon. Cook on medium heat for 5 minutes until they release juices and soften.

Stir the blueberries and mash them to desired consistency using a masher. Add 1 and 1/2 tablespoons of chia seeds and cook for about 1 minute. Turn off the heat and let the jam cool.

In a blender, add 3 eggs, 1/2 cup of milk, 1 cup of cottage cheese, and 1/2 cup of Greek yogurt. Add juice of half a lemon, zest of another full lemon, 1 teaspoon of vanilla extract, and 2 tablespoons of liquid sweetener.

Add 2 tablespoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt to the blender.

Add 2 tablespoons of ground flaxseed, 1 and 1/4 cups of rolled oats, and 1 cup of almond flour to the blender. Blend on high until smooth but do not over mix.

Grease a sheet pan and pour the batter onto it, spreading it out in a thin layer from corner to corner.

Add dollops of the blueberry chia jam on top of the batter and swirl it throughout using a knife. Alternatively, scatter 1 and 1/2 cups of blueberries over the batter if not making the jam.

Bake at 425°F for about 10 minutes until they smell incredible. Let cool before cutting into 12 slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens