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We’ve got an easy blueberry protein pancakes recipe for you that’s made with 100% whole grains, your favorite protein powder, mashed banana, and blueberries! You’ll never use another protein powder pancakes recipe again.
Hello, pancake lovers! Here at Fit Foodie HQ, we eat pancakes at least once a week…and sometimes for dinner. Lately, we’ve been loving protein pancakes because you get a little extra nutrition in your meal by using a scoop or two of your favorite protein powder.
Follow our little step-by-step guide to making the most delicious protein-packed blueberry pancakes! PS: I love these pancakes because they are thick and fluffy – none of those crepe-like pancakes in this recipe 😉
What You Need to Make Protein Powder Pancakes
- White whole wheat flour
- Protein powder
- Blueberries
- Banana
- Eggs
- Vanilla extract
- Unsweetened almond milk
- Coconut oil
A tip on protein powder! Depending on what protein powder you use, you may need to add more almond milk. We suggest starting with 1 cup and adding by the tablespoon.
Can I make any substitutions to this protein pancake recipe?
- Protein powder: You can swap it out for Greek yogurt or cottage cheese
- Almond milk: Use regular dairy milk or non-dairy milk
- Eggs: For a vegan version, use a flax egg
- Wheat flour: Use oat flour or almond flour for gluten-free option
- Coconut oil: Melted butter works too
Like all pancake recipes, make sure not to overmix your batter to avoid flat pancakes!
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months.
How to Freeze Pancakes
Let your pancakes cool completely. Stack 2 or 3 pancakes together, wrap them with tin foil, and freeze for up to 3 months. Reheat in toaster or microwave when ready to eat.
Topping Ideas
I’m a toppings girl. There’s no such thing as a stack of pancakes without toppings. Here are some we recommend for these blueberry protein pancakes!
Blueberry Protein Pancakes Recipe
This easy Blueberry Protein Pancake recipe is a healthy twist on a classic breakfast. Made with whole wheat flour, protein powder, and fresh blueberries, these pancakes are packed with protein and flavor, keeping you energized for the day ahead.
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes
Fat: 11g | Carbs: 34g | Protein: 17g
Instructions:
- In a medium bowl, mash 1 banana. Then, whisk in eggs, vanilla, and almond milk. Set side.
- In a large bowl, whisk together flour, protein powder, baking powder, and salt. Then add wet ingredients and whisk until combined.
- Add melted coconut oil and fresh blueberries and mix again.
- Spray a large, nonstick skillet with coconut oil cooking spray and preheat over medium heat. Once heated, pour on ⅓ cup of batter. Let cook for about 2 minutes per side, or until golden brown.
- Serve with 100% maple syrup and more fresh blueberries.
Tips & Notes: Depending on what protein powder you use, you may need to add more almond milk. We suggest starting with 1 cup and adding by the tablespoon.
