BLUEBERRY PROTEIN PANCAKES

I would like to have a peaceful morning routine that I'm committed to everyday, but I just can't seem to make it stick. Sometimes I need to finish up some work, or do a little blog work, or I just wake up 30 minutes late. This is the #strugglebus, and I just don't have time for a perfect 1-hour self-care routine that is complete with face masks and elixirs and meditation. And that's okay. Maybe one day I'll be able to get something to stick, but that today is not that day.

But one part of my morning routine that does most often happen is breakfast. The ultimate form of self-care for me is eating nourishing foods and savoring every bite, so I try to never leave the house without a satisfying breakfast. I ain't a granola-bar-and-go girl.

Enter: these blueberry protein pancakes. These pancakes can be made completely in the blender. That means: less dishes, less clean up, and less time from pan to fork to mouth.

These pancakes were the most delicious, fluffy stack of pancakes with juicy blueberries bursting in every bite (even the hubby couldn't stop raving about them!). In my opinion, that's the best form of self-care in the morning.

I topped mine with a peanut butter + homemade blueberry compote (with coconut sugar and blueberries) mixture and some coconut shreds, but feel free to top with whatever your loving pancake heart desires.

Blueberry Protein Pancakes

These Blueberry Protein Pancakes aren't just for the weekend! They're made in a blender, which means less time from start to breakfast.

• 1 cup rolled oats

• 1 cup non-dairy milk or water, plus more if desired ((I used almond milk!))

• 1/2 cup Primal Kitchen Coconut Vanilla Protein

• 1/2 cup mashed bananas

• 1 tbs flax seed meal

• 2 tsp baking powder

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 1/4 tsp ground cinnamon

• 1/4 tsp salt

• 1 cup blueberries

• Blueberry compote or peanut butter, for toppings

1. Preheat a medium skillet (or griddle) over medium hight. Lightly grease with coconut oil.
2. In a blender (or food processor), add all ingredients except the blueberries. Blend until completely smooth, adding more liquid if desired for thinner pancakes.
3. Let batter sit for 5 minutes.
4. Add blueberries and stir to incorporate evenly.
5. Use about 2 tbs of batter to form each pancake. Cook on one side until bubbles begin to form, about 3-5 minutes. Flip and cook about 3-5 more minutes on the other side.
6. Serve with a drizzle of peanut butter and homemade blueberry compote, and top with extra blueberries (and coconut)!