Anticipating my return to work, I wanted to prep some make-ahead breakfasts that would make my morning that much easier. During lockdown, I could take my time getting up and make a satisfying breakfast. With an alarm and start time, I won’t be able to do the same. Breakfast is super important for me because I cannot drink my coffee on an empty stomach. So, I made these pancakes and was impressed with their turn out! See the recipe below.
Ingredients:
- 2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- heaping 1/2 cup vanilla whey protein powder
- 1/4 cup maple syrup
- 1 1/4 cup milk
- 2 eggs
- 1/4 cup melted coconut oil
- 1 cup fresh blueberries or blackberries or raspberries
Directions:
- Heat oven to 425°F
- Stir together flour, baking powder, and protein powder
- In another bowl melt coconut oil (not too hot), and add milk, maple syrup, and eggs; combine
- Add the wet ingredients into the dry ingredients and combine (will be a sticky batter, do not overmix)
- Spray a 9×13 inch baking pan with oil
- Poor the batter into the baking pan and sprinkle with blueberries
- Bake for 15-17 minutes until a toothpick comes out of the centre cleanly
- Allow to cool for 10-15 minutes, then slice into 8 pieces
- Enjoy warmed or cool with maple syrup or yogurt.
Notes:
- keep refrigerated in an air tight container for up to 4 days
- keep frozen for up to 3 months wrapped in plastic wrap and stored in a freezer bag or container
- you can substitute 1 cup of white flour with whole wheat flour
I’ve enjoyed this for breakfast and for a snack. It isn’t super sweet, so you can adjust how sweet you want it to be with toppings! I hope you enjoy making it and eating it! Try it and tag me on instagram @allthingsfrancie
xox Fran
all things francie 