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Blueberry protein pancakes topped with syrup and berries

Blueberry Protein Pancakes

These blueberry protein pancakes are naturally sweetened with banana and packed with protein from eggs and protein powder—perfect for a quick, energizing breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 ripe banana medium, mashed
  • 2 large eggs
  • 1/2 cup vanilla protein powder whey or plant-based
  • 1/2 cup rolled oats
  • 1/4–1/2 cup milk of choice almond, oat, or dairy
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch salt to balance flavor
  • 1/2 cup blueberries fresh or frozen
  • 1–2 tsp maple syrup or honey optional sweetener

Equipment

  • Mixing bowl or blender
  • Nonstick skillet or griddle
  • Spatula

Method
 

  1. In a blender or bowl, combine banana, eggs, protein powder, oats, baking powder, milk, vanilla extract, and salt. Blend or whisk until smooth.
  2. Gently fold in blueberries by hand to avoid over-blending.
  3. Heat a nonstick skillet over medium heat and lightly grease it. Pour in 1/4 cup batter for each pancake.
  4. Cook 2–3 minutes per side or until bubbles form and edges look set, then flip and cook another 1–2 minutes.
  5. Serve warm with additional blueberries, maple syrup, yogurt, or nut butter if desired.

Notes

Use frozen blueberries straight from the freezer to prevent purple streaks in the batter. Add cinnamon or lemon zest for extra flavor. Make a double batch and freeze extras for meal prep!