This is the new name and version of high protein – low carb pancakes. They are so easy!

One bowl with a fork, or a blender, and one pan will do the trick.

Blueberry Lime Crepe Cakes

Batter Ingredients:

¾ cup          water

½ cup         gluten free pancake batter

2         eggs (organic of course)

1 scoop    protein powder (I use unflavored whey - vanilla would be well too)

1 tbsp         Barlean’s Forti Flax (ground flax seeds)

1 tsp        coconut oil

butter and/or coconut oil for cooking


½ cup         frozen blueberries (of course you can use fresh as well)

1 tsp        maple syrup, honey or sweetener of choice

Celtic Sea Salt to finish

Fresh lime to top it off

Cooking the Crepe-Cakes

Starting with the water, combine all ingredients into a Vita Mix or blender on the lowest speed. If you do not have a blender, then use a bowl and a fork to blend/whisk all the ingredients.

Heat a skillet on medium to high heat. Place a pat of butter, coconut oil, or my favorite, a little of both, in the skillet.

Blueberry Lime Crepe Cakes

Cook all the cakes you want. When you are cooking your last cake and have already turned it, add the blueberries around the edge. You can also remove the cake and then cook the blueberries. They only need to be in the pan for a minute or so. Add your sweetener of choice and maybe a little more coconut oil or butter just for some more decadence.

Remove from the skillet and top off the cakes. Top with salt and squeezes of fresh lime.

OMG, these are soo good!!!