VA Healthy Teaching Kitchen (HTK) is a culinary space designed to educate and empower #Veterans on preparing nutritious meals, enhancing cooking skills, and promoting overall well-being. Today, we’re excited to share one of our favorite recipes! Blueberry protein pancakes are a nutritious twist on a breakfast classic, combining the sweet burst of blueberries with the muscle-repairing benefits of protein. Crafted with ingredients like banana, oats, eggs, and fresh blueberries, these pancakes offer a balanced meal that supports energy levels throughout the day. Incorporating protein into your morning meal can aid in muscle health, weight management, and sustained energy. Blueberry Protein Pancakes Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes Yield: 2 servings | Serving Size: 4 pancakes without optional toppings Ingredients 1 banana, peeled 4 eggs 1 divspoon flax meal (ground flaxseed) 1 divspoon baking powder ¼ teaspoon ground cinnamon 1 pinch salt 1 cup uncooked quick (1-minute) oats ½ cup fresh or frozen blueberries (do not thaw, if frozen) Nonstick cooking spray Optional toppings: Maple syrup, yogurt, unsalted butter, nut or seed butter, applesauce Directions 1. In a medium mixing bowl, mash the banana with a fork. 2. Add the eggs, flax meal, baking powder, cinnamon, and salt. Whisk together with the fork to combine. 3. Add the oats and blueberries, then stir to combine. 4. Heat a nonstick skillet over medium heat, then coat the inside of the pan with nonstick cooking spray. 5. Working ¼ cup at a time and around the perimeter of the pan, portion the batter into the pan, leaving at least ½ inch between each portion of batter. 6. Cook on the first side until bubbles form and pop on the surface and the edges begin to dry, about 3-5 minutes. Flip and finish cooking on the second side, about 1-2 minutes. 7. Repeat steps 5-6 with any remaining batter. 8. Serve warm, adding toppings as desired. Recipe Notes • If desired, steps 1-3 can be done in a blender or with an electric mixer, stirring in the blueberries at the end. • If you don’t have quick oats, add 1¼ cup old-fashioned (rolled) oats to a food processor or blender and pulse or blend to a breadcrumb-like consistency. Nutrition Facts Per Serving: Calories: 300 | Total Fat: 10 g | Saturated Fat: 3 g Sodium: 320 mg | Total Carbohydrate: 38 g | Dietary Fiber: 6 g | Protein: 15 g For more recipes, please visit www.nutrition.va.gov