Pancakes with Blueberry & Maple Compote
PREP 15 MIN•COOK 10 MIN
Number of servings
1⁄4 cup (40g) fresh or frozen blueberries
2 tsp maple syrup (honey or rice malt syrup)
2 tbs Greek yogurt (or dairy-free alternative)
1 cup (250ml) milk, reduced fat (or dairy-free alternative)
2⁄3 cup (60g) chickpea flour (besan) or flour of choice
1⁄3 cup (40g) vanilla protein powder (or natural protein powder)
1 tsp baking powder
1⁄2 medium banana
For pancakes, place banana, flour, baking powder, protein powder, milk and vanilla in a blender and blend until smooth.
Heat a large non-stick frypan over medium heat. Use a 1/4 cup measure to pour pancakes into pan. Cook for 2 minutes until bubbles appear on top and pancake looks set, flip and cook for a further 1 minute. Remove from pan and repeat with remaining mixture.
Meanwhile, place blueberries and maple syrup in a small non-stick saucepan over medium heat. Cook for 2-3 minutes, until blueberries release some liquid and begin to soften. Remove from heat.
To serve, divide pancakes between plates. Place a dollop of yogurt onto each stack and spoon over blueberry compote. Serve.
1318 kJ / 314 cals
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.