What’s not to like about this Blueberry Puffed Protein Pancake? It’s an easy to make skillet pancake that’s studded with fresh blueberries and high in protein. Easy and delicious breakfast recipe.
Blueberry Puffed Protein Pancake
Make your pancakes with a little twist and extra love. This Pancake recipe is the perfect breakfast to kickstart your day. It’s packed with blueberries which means you get that added fiber, potassium, folate, vitamin C, vitamin B6, and many others which makes blueberries the perfect addition to your pancakes to support heart health.
You can certainly make this without the protein. Just add a little more flour to get the consistency thicker. I add the protein so I make sure I get enough protein since I feel like I eat too many carbs.
We love making this Blueberry Pancake recipe. I have to admit though that Marc won’t eat this. He is my picky eater. Without the added blueberries he will devour this. But the minute he sees anything else on his pancakes he will push it to the side. He loves bananas so sometimes we make this without the blueberries. We add some dark chocolate chips and some bananas on the side. What can I say, we have tried everything! lol
Making this blueberry pancake?
If you make this Blueberry Puffed Protein Pancake leave a comment below and let me know what you think. Would love the feedback. Share your favorite protein pancake recipe with me if you have one.
Some great breakfast recipes you can check out:
Can you reheat protein pancakes?
It is perfectly safe to reheat them in the microwave. Just like any other pancakes, you can keep your unused pancaked for later and just pop them in the microwave and heat up for about 30-60 seconds.
Can you refrigerate protein pancakes?
Just like any other pancakes, they can easily be stored in an airtight container and placed in the fridge. They should last for 5-7 days. You can also be frozen for up to 2 months and simply reheat them when ready.
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How to make this Blueberry Puffed Protein Pancake:
Blueberry Puffed Protein Pancake
An easy skillet pancake that’s studded with fresh blueberries.
- 4 Eggs
- 2/3 Cup Whole wheat flour
- 1 Cup Skim milk
- 2 Scoops Whey Protein
- 1/4 Cup Granulated low-calorie sweetener
- 2 Tbsp Coconut oil
- 1 Cup Blueberries plus more for topping
- ½ Cup Vanilla Greek yogurt or coconut whipped cream
Preheat the oven to 400 degrees
Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth.
Heat a 9 or 10-inch skillet on the stove over medium, add the coconut oil to the pan and cook until melted.
Pour the batter into the pan. Sprinkle the blueberries over the batter.
Place the pan in the oven and bake for 20 minutes or until puffed and edges are golden brown.
Cool for 5 minutes then cut into wedges and serve, topped with Greek yogurt and additional blueberries.