Blueberry Protein Pancakes are a quick and easy breakfast you can make in 10 minutes. They are made with healthy ingredients like banana, oats, protein powder, ground flaxseed, eggs and blueberries. Plus they are gluten free and great for meal prep!
I LOVE pancakes, so creating these Blueberry Protein Pancakes was super important to me since I am trying to eat more protein. This recipe is so easy that the batter is whipped up in the blender and you can make them in under 10 minutes.
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 at the top of my list.
What makes these pancakes healthy?
This pancake recipe really is much healthier than traditional pancakes for a few reasons:
- They are gluten free
- Made with all nutritious ingredients like oats, banana, flaxseeds, protein powder, eggs, cinnamon and blueberries.
- They contain no refined sugar or refined flour.
- Loaded with antioxidants, vitamins and PROTEIN!
Ingredients needed to make protein pancakes
How to make healthy protein pancakes
- Add all pancake ingredients to a high speed blender and blend on high for 15-30 seconds.
- 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.
- Plate and serve with your favorite pancake toppings.
A super simple and easy recipe with only a few ingredients, all made using a blender and a skillet. I love this pancake recipe so much that I have made it several times already and it comes out perfectly every time. I am so excited to share it with you all.
Storing and freezing these pancakes
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.
These pancakes don’t really freeze well so I don’t recommend freezing them.
Ways to add protein to pancakes
Pancakes don’t usually have a ton of protein but luckily you can easily add some to bulk them up and make them more satisfying. Here are a few of my favorite ways to add more protein to pancakes.
- Eggs or egg whites – I love to mix egg whites until fluffy and then fold them into the batter to make my pancakes even fluffier.
- Protein powder – I prefer vanilla or unflavoured unless I am making chocolate pancakes.
- Collagen Peptides – This option is great since they typically contain no flavor.
- Green yogurt – I prefer plain, nonfat Greek yogurt.
- Seeds – like flaxseeds, chia seeds or hemp seeds
- Nut butters – like peanut butter, almond butter or cashew butter.
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 4 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.
- Use a ripe banana, if possible for the best flavour. If you do not have a ripe banana then you can add an extra dash of maple syrup.
- The maple syrup in the pancake batter is optional and can also be substituted with stevia or munkfruit if you prefer.
- You want to make sure to use a vanilla or unflavoured protein powder in this recipe since flavoured powders will alter the taste.
More healthy pancake recipes to try!
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.Print