Try saying that title 3 times fast!! It may be a tongue twister, but it is also a tongue (and taste bud) pleasing recipe!

I really wanted to make brunch that would keep me full until dinner as I’m trying to get a bunch of stuff done today around the house. As soon as I get this posted, it’s off to work on cleaning up the backyard. Post winter clean-up is the worst (especially when you have a dog lol), so I needed a supply of extra energy to get going! Paired with some fresh fruit, these hearty pancakes are perfect for some manual labour energy!

I added a little video from my Tik Tok account (also @_munchieswithlove) because I was trying to make my cheat jam syrup look good. Why do I call it a cheat jam syrup? Because it’s literally some jam, heated up with some maple syrup. I thought about it too late to make it from frozen blueberries, which I usually do, so here’s a quick hack for a little something different on top of your pancakes. If you have sugar free jam, even better.

I rehydrated a small handful of goji berries in a bowl of warm water for about 10 minutes before adding them to the pancake batter.

GOJI BERRY VANILLA PROTEIN PANCAKES WITH BLUEBERRY JAM SYRUP

Makes about 6 smallish pancakes, ( I made them approx 3″ in diameter).

Ingredients:

• 3/4 C all-purpose, gluten-free flour (I used Bob’s Red Mill 1-to-1)
• 1 scoop Vegan Vanilla protein powder (I used Detox Organics Organic Vegan Daily Protein Vanilla Flavour)
• 1/2 Tbsp baking powder
• 1/4 tsp sea salt
• 1 Tbsp sugar
• 1/4 C water (you may need a splash more if it’s still thick)
• 1/2 C non-dairy milk (I used Earth’s Own Oat Milk)
• 1 Tbsp canola oil (or, like I usually do, replace with another Tbsp of non-dairy milk!)
• 1/4 C dried Goji berries (rehydrated in warm water for 10-15 minutes & drained)
• vegan butter (for pan)

Directions:

1. In a large bowl, mix together flour, protein powder, baking powder, salt and sugar.
2. Add in milk, water an oil (if you used). Stir until blended well. Try not to mix too much!
3. Fold in goji berries.
4. Heat a pan on medium-high and melt some vegan butter into the pan.
5. Pour about 1/2 – 1/3 C of batter into pan. Depending on size of pan, you can cook a few at a time. If needed, use a spoon, to smooth out the batter.
6. Cook until bubbles form on top of pancake. Use a spatula to check bottom; if it is golden brown, then gently flip over and cook other side. It should take only a few minutes on each side.
7. Continue with remainder of the batter.
8. Serve with some vegan butter and maple syrup (or check out my hack below!)

*** Here’s the little hack I did, when I realized I wanted something more then just syrup on these pancakes, but thought about it too late to make it from frozen blueberries.

I take about 1/4-1/2 C blueberry jam, add it to a pot. Heat on low with about 1-2 Tbsp maple syrup. Heat on medium until it bubbles. Stirring occasionally. Pour overtop your pancake stack!

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