Description
Blueberry Protein Pancakes are a delicious and nutritious twist on traditional pancakes, packed with protein from Greek yogurt and protein powder, making them a great option for a filling breakfast or post-workout meal. The sweetness of blueberries paired with a fluffy texture makes these pancakes satisfying and indulgent without the guilt.
Ingredients
- 1/2 cup rolled oats (or oat flour for a gluten-free version)
- 1/2 scoop protein powder (vanilla or your favorite flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional, for extra flavor)
- 1/2 cup Greek yogurt (or dairy-free yogurt for a vegan version)
- 1/4 cup almond milk (or any milk of your choice)
- 1 egg (or flax egg for a vegan option)
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh or frozen blueberries
- 1 tablespoon honey or maple syrup (optional, for added sweetness)
Instructions
In a medium-sized bowl, combine the rolled oats (or oat flour), protein powder, baking powder, salt, and cinnamon (if using). Stir to combine.
- In another bowl, whisk together the Greek yogurt, almond milk, egg (or flax egg), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined. The batter should be thick but pourable. If it’s too thick, add a little more almond milk to reach the desired consistency.
- Gently fold in the blueberries to the batter. Be careful not to overmix, as this can break up the blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the pancake is golden brown and cooked through. Flip carefully to avoid breaking the pancakes.
- Once cooked, remove the pancakes from the skillet and serve them warm. Top with additional fresh blueberries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt for extra protein.
Notes
- To make a vegan version, use plant-based yogurt, almond milk, and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- If you prefer a chocolate flavor, add a tablespoon of cocoa powder or mini chocolate chips to the batter.
- For a gluten-free option, use oat flour or gluten-free flour blend instead of rolled oats.
- You can store leftover pancakes in the fridge for 2-3 days or freeze them for up to 1-2 months.
- Feel free to customize the pancake toppings with Greek yogurt, nuts, or extra berries.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast, Post-Workout
- Method: Griddle, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
