Here’s a healthy, no-emoji recipe for Fluffy Blueberry Protein Pancakes — light, high-protein pancakes packed with juicy blueberries. Perfect for a post-workout breakfast or a satisfying weekend brunch.
Fluffy Blueberry Protein Pancakes
Servings
2–3 servings (makes about 8 pancakes)
Ingredients
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1 cup oat flour (or finely blended rolled oats)
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1 scoop (about 30 g) vanilla protein powder
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon cinnamon (optional)
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2 large eggs
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½ cup Greek yogurt or cottage cheese
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½ cup milk (almond, oat, or dairy)
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1 teaspoon vanilla extract
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1 tablespoon honey or maple syrup (optional)
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½ cup fresh or frozen blueberries
Instructions
1. Mix the Dry Ingredients
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In a medium bowl, whisk together oat flour, protein powder, baking powder, baking soda, salt, and cinnamon.
2. Mix the Wet Ingredients
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In another bowl, whisk together eggs, Greek yogurt, milk, vanilla, and honey until smooth.
3. Combine
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Pour the wet ingredients into the dry mixture and stir gently until just combined.
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If the batter is too thick, add 1–2 tablespoons of milk.
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Fold in blueberries.
4. Cook the Pancakes
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Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
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Pour ¼ cup of batter per pancake onto the skillet.
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Cook until small bubbles form on the surface (about 2 minutes), then flip and cook another 1–2 minutes until golden and cooked through.
5. Serve
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Stack pancakes and serve warm with fresh blueberries, a drizzle of maple syrup, or a dollop of Greek yogurt.
Tips
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Protein powder type: Whey gives a fluffier texture; plant-based protein makes a denser pancake—adjust milk as needed.
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For extra fluff: Separate the egg whites, whip them to soft peaks, and fold them into the batter before cooking.
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Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave.
Would you like me to include a banana-blueberry protein pancake variation (no added sugar, naturally sweetened)?
