Nothing says weekend brunch or breakfast like warm fluffy blueberry pancakes topped with almond butter and apples!


  • 1 cup Quinoa Flour

  • 1 scoop Protein Powder

  • 1 chopped Apple

  • 3/4 cup Almond Milk

  • 1/2 cup Frozen/Fresh Blueberries

  • 2 tsps Almond Butter

  • 1 tsp Coconut Oil


  1. Mix flour, protein, and almond milk together until smooth. If it is too thick, add more almond milk. If it is too watery, add more flour.

  2. ​In a medium sized pan and medium heat, melt coconut oil. This will make the pancakes extra fluffy!

  3. Put the blended pancake mix onto the heated pan. Each pancake should be about 4 inches wide.

  4. Add blueberries on top of the pancakes and wait 1 minute. Then flip the pancake and wait another 1-2 minutes until golden brown on both sides.

  5. Put onto a plate and top pancakes with apple and almond butter.

  6. Enjoy!