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Blueberry Puffed Pancake

Blueberry Puffed Protein Pancake

An easy skillet pancake that’s studded with fresh blueberries.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 238kcal
Author Rena


  • 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.


Make-Ahead Pancake Batter.  Make the protein pancake batter and store in an air-tight container. Then, when ready to cook during the week, cook as you would on the stove to have freshly made pancakes.  The batter will last up to 4-6 days in the fridge.
You can leave out the protein but make sure you add in more flour.
Make sure you use a skillet or oven safe pan.
Top pancakes with fresh blueberries and Greek yogurt or whipped coconut cream.


Calories: 238kcal | Carbohydrates: 27g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 97mg | Potassium: 301mg | Fiber: 2g | Sugar: 14g | Vitamin A: 505IU | Vitamin C: 5.4mg | Calcium: 121mg | Iron: 1.9mg