Blueberry Protein Pancakes

These Blueberry Protein Pancakes feature fluffy pancakes loaded with juicy blueberries and protein. Perfect for a healthy breakfast, it’s a simple recipe that blends sweet, fruity flavors into a nutritious, energizing start to the day with minimal effort.

Why You’ll Love This Recipe

These blueberry protein pancakes are a nutritious, healthy breakfast idea that transforms fluffy pancakes loaded with juicy blueberries and protein into an energizing treat, perfect for a satisfying morning. Easy to make and rich in protein, antioxidants, and fiber, it’s a guilt-free indulgence. Versatile—top with syrup or enjoy plain—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Mix Gently: Prevents tough pancakes.
• Use Ripe Berries: Enhances natural sweetness.
• Preheat Griddle: Ensures even cooking.
• Check Doneness: Should be golden and springy.
• Avoid Overmixing: Keeps pancakes light.
• Grease Lightly: Prevents sticking.
• Flip Carefully: Maintains berry integrity.
• Adjust Sweetness: Taste and tweak honey to preference.
• Rest Batter: Allows flavors to meld.
• Serve Warm: Maximizes flavor appeal.

Yield: 8 pancakes

Blueberry Protein Pancakes

Print

Fluffy blueberry protein pancakes, healthy breakfast.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• ¼ tsp salt
• ½ cup protein powder
• ¾ cup almond milk
• 1 cup almond flour
• 1 cup blueberries
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 large eggs
• 2 tbsp Greek yogurt
• 2 tbsp honey

Instructions

1. Prep the Batter: In a bowl, whisk almond flour, protein powder, baking powder, and salt.
2. Mix Wet Ingredients: In another bowl, beat eggs, almond milk, honey, vanilla extract, and Greek yogurt until smooth.
3. Combine Mixtures: Gradually mix dry ingredients into wet ingredients until just combined.
4. Add Blueberries: Gently fold in blueberries to avoid crushing.
5. Preheat Griddle: Heat a non-stick griddle or skillet over medium heat and lightly grease with cooking spray.
6. Pour Batter: Scoop ¼ cup of batter onto the griddle for each pancake.
7. Cook the Pancakes: Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
8. Check Doneness: Ensure pancakes are cooked through and springy.
9. Rest the Pancakes: Let them rest for 5 minutes to set.
10. Serve and Enjoy: Serve warm and savor these fluffy, protein-packed breakfast delights!

Notes

• Mix gently to keep pancakes light; use ripe berries for sweetness.
• Avoid overmixing for fluffiness; flip carefully to preserve berries.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 156Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 48mgSodium 164mgCarbohydrates 12gFiber 2gSugar 8gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ingredients Notes

• Almond Flour (1 cup): Finely ground for structure.
• Protein Powder (½ cup): Vanilla or unflavored, for protein boost.
• Eggs (2 large): For binding and moisture.
• Blueberries (1 cup): Fresh or frozen, for fruitiness.
• Almond Milk (¾ cup): Unsweetened for lightness.
• Honey (2 tbsp): For natural sweetness.
• Baking Powder (1 tsp): For rise.
• Vanilla Extract (1 tsp): For aroma.
• Salt (¼ tsp): Enhances flavor; adjust to taste.
• Greek Yogurt (2 tbsp): For creaminess.

Variations and Substitutions

• Flour Swap: Use oat flour for variety.
• Protein Swap: Replace with pea protein powder.
• Berry Swap: Use raspberries or strawberries.
• Milk Swap: Use coconut milk or oat milk.
• Sweetener Swap: Use maple syrup instead of honey.
• Egg Swap: Use flax eggs for vegan option.
• Yogurt Swap: Use coconut yogurt.
• Low-Sugar: Reduce honey based on taste.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in microwave.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Warm in microwave for 20-30 seconds or on griddle.

Dish Gallery

Please share this Blueberry Protein Pancakes with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Baked Lemon Protein Donuts