Blueberry Power Pancakes

I have a tendency to eat pancakes every day.  Things were not always like this.  Growing up, I ate a lot of cold cereal, and I really enjoyed the fact that my parents were cool with Reese Peanut Butter Puffs.  By the time university rolled around, those days were over, as I started avoiding that high sugar stuff, and learned more about food.  Oatmeal is a good slow digesting grain, and egg whites are perfect for protein…but who wants to eat a plain bowl of oatmeal with some scrambled egg whites on the side?  Not me! So, over the years I have been eating various versions of super crazy healthy pancakes!

Serves 2


  • 1 cup egg whites
  • 1/4 cup rolled oats (slow cooking is better if you’ve got it, but any will work)
  • 1/4 cup oat bran
  • 1/4 cup spelt flour
  • 1/4 ground flax seed
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp cinnamon (if  you like it.  I have a tendency to add it to everything breakfast)
  • a few tablespoons of unsweetened apple sauce (to adjust desired thickness)
  • 1/2 cup blueberries (I used frozen)
    1. I am not  fan of washing dishes, so I start by pouring my egg whites into a 2 cup measuring cup, and then add the other liquids to that cup (except the apple sauce).
    2. add dry ingredients, and stir as you go (add in a few installments)
    3. let it sit for a couple minutes and thicken while you make your coffee, and while the pan heats up
    4. poor onto griddle or pan (prep pan with a little oil if your pan needs it)


  • you can add the blueberries to the batter before you cook it, but it will make your batter purple/blueish
  • OR you can pour the batter, add berries exactly where you want them to each pancake, and then press down with the back of a spoon to get them covered in batter


  • PROTEIN: While these are pretty good for protein, you can also add some protein powder to make them even more powerful!
  • GRAINS: Feel free to swap out any 1/4 cup of grains for another grain, such as whole wheat flour, or take out the flax if it isn’t your thing.  I find it’s good to keep some flour in for texture.
  • EGGS: feel free to swap the egg whites out and add some actual eggs if you are seeking some Omega 3’s, and/or aren’t watching calories so much.
  • VEGAN: you can replace the egg whites/eggs with 1/2 applesauce, 1/2 non-dairy milk (I’d use almond milk)


Don’t overmix, or you’ll end up with really tough pancakes.  They will still be powerful…but you want to unleash their power after eating, not through mixing!

Repeat everyday for perfect balance breakfast, and pancakes without the guilt!


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