I love making pancakes but I don’t like the way they leave me feeling hungry soon after eating them. So I added cashew and almond flour for some extra protein to fill you up. To get some extra nutrients I added in a cup of broccoli rice. The addition of blueberries give it a natural sweetness without any added sugar. Make a stack and the freeze to eat later in the week for a quick breakfast.
Baked Blueberry Protein Cashew Almond Pancakes
Jeanette Kimszal: Jeanette
Ingredients
- 2 Cups cashew flour
- 1 cup almond flour
- 1 cup broccoli rice
- 1 cup cabbage shredded
- 4 tbsp protein powder
- 3 tbsp chia seeds
- 1 egg
- 1 cup blueberries
- 2 tbsp cacao nibs
Instructions
- Preheat 400 degrees Fahrenheit
- Grease a baking sheet or line it with parchment paper
- Mix all the ingredients in a large bowl.
- Take 2 tablespoon scoops of the batter and place on the baking sheet repeat with 2 inches between each pancake. Repeat until the sheet is full
- Bake 50 minutes until golden brown
I'm Jeanette Kimszal, a Registered Dietitian Nutritionist. After working in the corporate world of advertising for over 7 years I realized I wanted to turn my love for nutrition into a career. 
