This Month’s Thrive has one of my favorite products on sale. Their freeze dried blueberries are one of my go-to snacks that have become a healthy and easy way for me to add some extra vitamins into my diet. They are so fun and crunchy and a bit addicting to eat.
I’m excited to share this recipe for ULTRA Protein Pancakes with a Blueberry Syrup. Take the already protein filled Kodiak cake and make it even better–and healthier. Yes the syrup is a bit of a splurge, but it’s sure delicious and with the vitamins of the blueberries it’s kind of a fun way to add some excitement to your breakfast routine.
Thrive’s bananas are also on sale and a favorite product! They are crunchy, sweet and full of intense banana flavor that is fun in desserts, as a snack and in smoothies. Here’s the recipe for these Protein Pancakes with Blueberry Syrup. Hope you enjoy!
Check out the other May Thrive Specials and get up to 30-40% off!
Ingredients
- 2 1/2 cup Kodiak Pancake Mix
- 2 scoops vanilla protein powder
- 1 1/2 cup cottage cheese
- 1 Tbs. vanilla
- 2 1/2-3 cups milk as needed
- Blueberry Syrup:
- 1/2 stick butter
- 1/2 cup real maple syrup
- 1/2 cup water
- 1 cup dried blueberries that have been hydrated in the 1/2 cup water
- 1 tsp. vanilla
- 1/4 cup sugar
- 1 cup fresh mixed berries (optional)
Instructions
- For the syrup, place the dried blueberries in a sauce pan with the water. Let the blueberries hydrate for 5-10 minutes, or until soft. Once the blueberries are soft, add the sugar, syrup, vanilla and butter. Bring the mixture to a low boil until the sugar is melted. Remove the syrup from the heat and let cool while you make the pancakes.
- For the pancakes, in a blender add together the cottage cheese, protein powder, vanilla and milk. Pour this mixture into a bowl and add the dry kodiak pancake mix into the mixture, one cup at a time until the batter is the right texture for what you are wanting. Heat a flat griddle to medium-high heat. Spread some butter or cooking spray onto the griddle. With a scoop or cup, pour pancake batter onto the flat griddle. Cook on medium-low heat until bubbles begin to form and pop on the top side of the pancake. With a spatula, flip the pancake to the other side to cook. Once the pancake is cooked on both sides remove from the heat and serve with the syrup. Top with additional fresh berries if you have them.
