RECIPE OF THE MONTH
From Chef Keith Gardiner
Protein Pancakes w/Blueberry Honey Sauce Yield 4 servings
Ingredients
* 1 1/2 cups steel cut oats
* 1 cup almond milk
* 1 banana, mashed
* 1 1/2 cup whole-wheat flour
* 1 scoop protein powder
* 1 Tablespoon of ground flack seeds
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 2 large eggs
* 1 1/2 cups 1% low-fat milk
Blueberry Sauce
* 2 cups blueberries
* 1 teaspoon of cornstarch
* 1/4 cup honey
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon ground cinnamon
* Walnuts, pecans, almonds, optional
* Greek yogurt, optional
Method
Soak oats in almond milk in a small bowl for 15 minutes add mama she’d banana mix. Combine whole-wheat flour, protein powder, baking powder, salt, ground flack seeds
and 1/2 teaspoon ground cinnamon in a medium bowl. Whisk eggs in a large bowl, and stir in milk. Add the dry ingredients to the wet ingredients, and mix to a batter consistency. Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches. Can be used for waffles too.
Blueberry Sauce
Dust blueberries with cornstarch combine with, honey and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 teaspoon ground cinnamon. Spoon blueberry sauce over pancakes; serve.
