CHEAT ON BREAKFAST WITH QUESTIFIED BLUEBERRY MUFFIN PANCAKES. Let’s face it. You’re on the verge of having a major flip-out: For Questified Blueberry Muffin Pancakes! Seriously fluffy stacks that majored in muffinology and graduated valedictorian. We’re talking golden almond flour goodness powered up with Quest Protein Powder, bursting with blueberries, and topped with Quest Bake Shop Blueberry Muffin crumbles. It’s a recipe that’s sure to keep you dreaming about pancakes long after the syrup runs dry.
Check out the full recipe below:
NUTRITIONAL INFO
BLUEBERRY MUFFIN PANCAKES
Yields: 6 servings | Serving Size: 1 pancake
Calories: 190 | Protein: 10g | Fat: 9g | Net Carb: 5g
Total Carb: 9g | Sugar: 2g
Ingredients
BLUEBERRY MUFFIN PANCAKES
Method
Preheat a pancake skillet to 350 F and prep with non-stick spray.
In a bowl, stir together the almond flour, protein powder, baking powder, sweetener and salt.
In another bowl, whisk the eggs until light and fluffy, add in the milk.
Add the wet ingredients to the dry and whisk until smooth.
Crumble half of the muffin into the batter and combine.
Use a ¼ measuring cup to make 6 evenly sized pancakes. Top with pancakes with blueberries and cook for 2-3 minutes before flipping and cooking the other side until golden brown.
Top with remaining blueberry muffin crumbles and maple syrup if desired.
