Easy Blueberry Protein Pancakes – gluten free

Protein pancakes are so easy to make and they come out perfectly light, fluffy and delicious every time! Theses pancakes are packed with protein and fiber and they make the BEST healthy breakfast to start your day off right! Gluten free, refined sugar-free, low-fat and low-carb.

The Best healthy pancakes!

I really love pancakes and so do my kids, so a healthier version like these easy protein pancakes with oats was a MUST! You are just going to love them because they can be made in 10 minutes with only a few simple ingredients like oats, eggs, banana and protein powder. They are also gluten free and contain no refined flour and no refined sugar.

Plus they come out super fluffy and loaded with flavor. All important elements of great pancakes like these Simple Almond Flour Pancakes that are also low carb and gluten free.

Ingredients in protein pancakes with banana

• Banana – a medium semi-ripe banana works great!
• Eggs – in this recipe a combo of egg whites and eggs adds a nice amount of protein without a ton of fat and they help make the pancakes fluffy.
• Oats – to add fiber and bulk to the pancakes.
• Protein powder – vanilla or unflavored protein powder will work best in this recipe, make sure to use a quality protein powder
• Applesauce – unsweetened to reduce the sugar and it gives the pancakes a nice flavor and helps to hold them together.
• Ground flaxseed – adds some healthy fat and fiber to the Pancakes
• Butter – I used grass-fed butter, olive oil also works
• Baking powder – I like to use gluten free but any baking powder will work
• Cinnamon – optional but adds a nice hint of flavor to the pancakes
• Blueberries – optional but this recipe is so good with the addition of the blueberries
• Maple syrup – adds a hint of sweetness – optional

How to make this protein pancakes recipe

1. Add all pancake ingredients to a high speed blender and blend on high for 15-30 seconds. Let the batter sit for a few minutes to thicken up.
2. Preheat a pan or griddle to medium heat and spread a little butter on the surface to prevent the pancakes from sticking. Pour the batter in 1/4 cup amounts onto a buttered, hot griddle, top with fresh blueberries and cook them for about 2 minutes per side.
3. Plate and serve with your favorite pancake toppings.

What makes these homemade pancakes healthier?

It is pretty easy to transform pancakes to make them healthier by swapping less healthy ingredients for better ones. Like I did with these amazing protein pancakes! Here are a few ways that I made them a little healthier.

Egg whites + eggs + protein powder – I only used 1 large egg and combined it with eggs whites and protein powder to reduce the calories and fat and increase the protein in this recipe.

Oats – I swapped the white flour with fiber and protein rich oats as a healthier replacement that also made this a gluten free pancake recipe.

Applesauce and banana – I replaced milk in this recipe with applesauce and mashed banana that gives them moisture and helps bind everything together.

Flax seeds – the addition of the flax seeds adds some healthy fiber and nutrition to the pancakes.

Blueberries – for a nice punch of flavor and antioxidants.

Recipe substitutions

• Banana protein pancakes – You can easily leave out the blueberries and simply make this a banana protein pancake recipe. They would be so good topped with some sliced banana and almond butter.
• Chocolate chips – Leave out the blueberries and add in some chocolate chips
• Pumpkin – swap the applesauce with canned pumpkin to make these pumpkin pancakes.
• Quick oats – if you don’t have rolled oats, then quick oats will also work in this recipe.
• Vegan protein pancakes – make this recipe vegan by replacing the eggs with 2 flax eggs + 1 teaspoon apple cider vinegar. Alternatively you will also want to use a vegan protein powder as well as vegan butter.

Storing and freezing pancakes

To store: These pancakes are great for meal prep because you can easily store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat them in the microwave or on the stovetop.

Freezing pancakes: These pancakes don’t really freeze well so I don’t recommend freezing them.

Can you make these ahead of time?

Yes, you can make the pancake batter and keep it in the refrigerator in an airtight container for up to 2 days. When you are ready to make the pancakes, remove the batter from the fridge, heat up the griddle with a pat of butter and make the pancakes as instructed in the recipe.

More healthy pancake recipes to try!

• Gluten Free Apple Cinnamon Pancakes
• Banana Oatmeal Pancakes
• Healthy Pumpkin Oatmeal Pancakes
• Almond Flour Pancakes

Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.

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