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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
Cool down 5 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 238 kcal

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees

  2. Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth.

  3. Heat a 9 or 10 inch skillet on the stove over medium, add the coconut oil to the pan and cook until melted.

  4. Pour the batter into the pan. Sprinkle the blueberries over the batter.

  5. Place the pan in the oven and bake for 20 minutes or until puffed and edges are golden brown.

  6. Cool for 5 minutes then cut into wedges and serve, topped with Greek yogurt and additional blueberries.

Nutrition Facts
Blueberry Puffed Protein Pancake
Amount Per Serving
Calories 238 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 112mg 37%
Sodium 97mg 4%
Potassium 301mg 9%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 14g
Protein 13g 26%
Vitamin A 10.1%
Vitamin C 6.5%
Calcium 12.1%
Iron 10.7%
* Percent Daily Values are based on a 2000 calorie diet.