These Protein Pancakes with Fresh Blueberries are a fluffy, muscle-fueling treat. Packed with protein powder and topped with sweet blueberries, they’re a low-carb, after-workout breakfast for weight loss—perfect for a healthy, satisfying start that supports recovery and keeps you energized.
Recipe Tips and Tricks
Use a non-stick skillet—it ensures perfect flips without extra oil; preheat it well for even cooking. Blend the batter smooth—lumps can make pancakes dense, so mix thoroughly. Add blueberries after pouring—they won’t bleed into the batter and stay juicy. Don’t overcook—keep them golden for a tender texture; 2-3 minutes per side is ideal. Make extra batter—it stores well for quick post-workout meals later.
Why You’ll Love This Recipe
Get ready to flip your mornings into something amazing with these Protein Pancakes with Fresh Blueberries—they’re an after-workout breakfast for weight loss and a healthy breakfast idea that’s about to become your post-gym obsession! These pancakes are a fluffy, flavor-packed win: protein powder pumps up the muscle-repairing power, fresh blueberries add a burst of sweetness and antioxidants, and the whole stack comes together in a low-carb, high-protein treat that’s as delicious as it is good for you—all cooked up fast for those busy recovery moments. They’re the perfect way to refuel—light yet filling, with a tender bite and juicy pops of fruit that make every forkful a delight, keeping you on track without feeling deprived. Whether you’re winding down from a workout, craving a healthy twist on a classic, or just want a breakfast that fuels your weight loss goals with flavor, this recipe is a total champ—golden, satisfying, and guaranteed to make your mornings a protein-packed, blueberry-filled joy!
Protein Pancakes with Fresh Blueberries
Fluffy protein pancakes with juicy blueberries—post-workout fuel.
Ingredients
- 1 scoop vanilla protein powder (about 30g)
- 2 large eggs
- ¼ cup almond flour
- ¼ cup unsweetened almond milk
- ½ cup fresh blueberries
- ½ tsp baking powder
- ½ tsp vanilla extract
Instructions
- Gear Up for Fluffiness: Grab a bowl, a whisk, and a non-stick skillet—these pancakes are about to power you up with ease! Picture golden, blueberry goodness—let’s dive in with a big, excited grin!
- Heat the Skillet: Set your skillet on medium heat—let it warm up while you mix! A hot pan’s your secret to perfect pancakes—ready to roll!
- Mix Dry Ingredients: In your bowl, whisk 1 scoop protein powder, ¼ cup almond flour, and ½ teaspoon baking powder—combine until smooth! This protein base is your fluffy foundation—give it a good stir!
- Whisk Wet Ingredients: Crack 2 large eggs into the bowl—add ¼ cup almond milk and ½ teaspoon vanilla extract, whisking until blended! This moist mix is your batter magic—smooth and ready!
- Blend the Batter: Stir the wet into the dry—whisk gently until no lumps remain! Keep it light and smooth—your pancakes are taking shape!
- Prep the Blueberries: Measure ½ cup fresh blueberries—rinse them gently and pat dry! These sweet bursts are your topping—keep them handy!
- Pour the Pancakes: Spoon 2-3 tablespoons batter per pancake onto the hot skillet—make 4-6 small rounds! Watch them puff up—golden edges are coming!
- Add the Berries: Drop a few blueberries onto each pancake—press them in lightly! That juicy pop’s locking in—cook 2-3 minutes until bubbles form!
- Flip and Finish: Flip with a spatula—cook 1-2 minutes more until golden on both sides! They’re fluffy and perfect—smell that protein goodness!
- Serve and Enjoy: Stack on a plate—dig into that warm, blueberry-packed delight post-workout! Eat solo or with a coffee—it’s your healthy win. Enjoy every fluffy, fruity bite!
Notes
- Don’t overmix—lumpy batter stays tender; too smooth gets dense!
- Cook low and slow—high heat burns before they set, so keep it medium.
- Add berries early—late drops sink or bleed, so time it right!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 239Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 189mgSodium 242mgCarbohydrates 10gFiber 3gSugar 5gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Protein powder (vanilla or unflavored) is the muscle fuel—25 grams of protein per scoop (30g), low-carb options keep it lean. Eggs add structure and protein—6 grams of protein and 5 grams of fat per large egg, they bind the batter. Almond flour keeps it low-carb—6 grams of protein and 3 grams of net carbs per ¼ cup, it’s gluten-free and nutty. Almond milk (unsweetened) lightens it up—1 gram of carbs and 30 calories per cup, it’s creamy and neutral. Blueberries bring sweetness and antioxidants—20 grams of carbs and 4 grams of fiber per cup, they’re low-calorie (80 kcal). Baking powder lifts the pancakes—negligible macros, it ensures fluffiness. Vanilla extract enhances flavor—negligible macros, it adds warmth.
Variations and Substitutions
Swap protein powder for whey, pea, or collagen—whey (25g protein), pea (20g), collagen (18g), all work well. Use oat flour or coconut flour instead of almond—oat (13g carbs per ¼ cup), coconut (6g net carbs), adjust liquid for thickness. Sub blueberries with raspberries or strawberries—both 15g carbs per cup, equally sweet. Replace almond milk with coconut milk or water—coconut’s richer (5g fat per cup), water’s neutral. Add cinnamon or cocoa powder—flavor boost without calories. Use one whole egg and one white—cuts fat, keeps protein.
Storage Options
Store cooked pancakes in an airtight container in the fridge for up to 3 days—reheat in a skillet or microwave for 20-30 seconds! Freeze for up to 1 month—layer with parchment, then bag; reheat from frozen in a toaster or skillet. Batter keeps refrigerated for 1 day—stir before cooking.
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