Protein Pudding Blueberry Pancakes

These protein pancakes a delightful twist on the classic breakfast favorite. These fluffy pancakes are not only delicious, but also packed with protein, giving you a nutritious start to your day. The addition of protein pudding not only enhances the flavour but also boosts the protein content, making this a satisfying and wholesome meal.

The protein pudding adds a creamy texture and subtle sweetness to the pancakes, making them extra moist and flavourful, while fresh blueberries add a burst of freshness and antioxidants, adding a pop of color and extra nutrients to your breakfast.

Whether you enjoy them for a leisurely weekend brunch or a quick weekday breakfast, these protein pudding blueberry pancakes are sure to be a hit.

Not only are they easy to make, but they also provide a balanced meal that will keep you feeling full and energized throughout the morning. So why not treat yourself to a stack of these protein-packed pancakes and start your day off right?

Combine the vanilla pudding with one egg, oat flour, baking powder and a teaspoon of sugar.

On a drop of melted coconut oil form the pancakes in a pan, press in a few blueberries per a pancake, and on low heat cook on each side for up to a minute.

Print

With ImageWithout Image

Snickers Cake

Yield: 16

Cook modePrevent screen from turning off

Ingredients

Sponge cakes

• Milk - 100 ml + 60 ml
• Vinegar - 20 ml
• Instant coffee - 1 teaspoon
• Cocoa powder - 50 g
• Water - 100 ml
• Vegetable oil - 200 ml
• Eggs - 4
• All purpose flour - 200 g
• Baking soda - 2 teaspoons
• Granulated sugar - 125 g
• Brown sugar - 125 g

Chocolate ganache

• Milk chocolate - 500 g
• Heavy cream - 500 ml
• Butter - 65 g

Caramel

• Granulated sugar - 300 g
• Butter - 150 g
• Heavy cream - 175 ml
• Eurocompany salted roasted peanuts - 170 g

Instructions

To prepare chocolate ganache

1. Melt together milk chocolate, heavy cream and butter, then put plastic foil over the top and leave at room temperature overnight or place in the refrigerator for a couple of hours.
2. Once set, whip the ganache with a mixer for 2-3 minutes.

To prepare the sponge cakes

1. Combine 100 ml of milk and vinegar, then leave it for 10 minutes to curd.
2. Mix instant coffee with cocoa powder and hot water until fully combined, then leave it to cool down a bit.
3. Whisk together flour, baking soda, a pinch of salt, granulated and brown sugar.
4. Separately mix eggs, oil, milk, coffee with cocoa powder until incorporated, then mix in the dry ingredients.
5. Divide the batter between 2 lined baking moulds and bake in a preheated oven at 180°C for 30 minutes.
6. Leave the sponge cakes to cool down for 10 minutes, then soak each one with 30 ml of milk.

To prepare the caramel

1. Add the sugar to a non-stick pot and over medium heat melt the sugar. Once fully melted, remove from heat and add diced room temperature butter and warm heavy cream.
2. Stir until they combine into a caramel, then separate 220 g of caramel and mix it with roughly chopped peanuts.
3. Save the rest of the caramel to decorate the cake.

To assemble

1. On one sponge cake spread a layer of whipped chocolate ganache, then pipe out an outer ring with the ganache.
2. Add the cooled caramel with peanuts in the middle, and top with the second sponge cake.
3. Use half of the leftover ganache to make a crumb coat, then refrigerate for at least 3 hours.
4. Spread the rest of the ganache over the cake, pour over the caramel and leave in the refrigerator for another hour to set.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #