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Protein Pancakes with Blueberries

380 kcal · 38 g protein · 5 minutes · 2 servings

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Protein Pancakes with Blueberries

Fluffy and nutritious protein pancakes packed with fresh blueberries, perfect for a healthy and energizing breakfast. These pancakes are easy to make and combine the goodness of whey protein, oats, and fresh fruit for a delicious start to your day.

380 kcal 38 g protein 5 minutes

Ingredients

  • Whey protein powder 1 scoop
  • Rolled oats 1/3 cup
  • Egg whites 3 large
  • Blueberries 1/2 cup
  • Almond milk unsweetened 1/4 cup

Method

  1. Prepare oat flour. Place the rolled oats in a blender or food processor and grind them until you get a fine flour-like texture. This will help make your pancakes smooth and fluffy.
    Tip: If you don’t have a blender, you can use pre-ground oat flour or very finely crushed oats.
  2. Mix wet ingredients. In a medium bowl, pour the egg whites and almond milk. Whisk them together until fully combined and slightly frothy. This will help incorporate air and make the pancakes lighter.
    Tip: Use a fork or a small whisk for best results.
  3. Combine dry ingredients. Add the ground oat flour and whey protein powder to the wet mixture. Stir gently until everything is well combined and forms a smooth batter. Avoid overmixing to keep the batter fluffy.
    Tip: If the batter feels too thick, add a little more almond milk, one tablespoon at a time.
  4. Add blueberries. Gently fold the fresh blueberries into the batter. Be careful not to crush them to keep the pancakes looking nice and bursting with fruit.
    Tip: Reserve a few blueberries to sprinkle on top while cooking for a pretty presentation.
  5. Cook the pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface and edges look set, then carefully flip and cook the other side for another 2 minutes until golden brown and cooked through.
    Tip: Keep the heat moderate to avoid burning the pancakes before they cook inside.
  6. Serve warm. Transfer the cooked pancakes to a plate. Optionally, top with extra blueberries, a drizzle of honey or maple syrup, or a dollop of Greek yogurt for extra creaminess.
    Tip: Serve immediately for the best texture and flavor.

Pro tips

  • Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may make the batter wetter.
  • Make sure your skillet is properly heated before adding batter to avoid sticking.