How much protein is in a blueberry pancake?

A homemade blueberry pancake protein recipe can have anywhere from 8 to 22 grams of protein per serving, depending on the ingredients used, especially if you include Greek yogurt, eggs, or protein powder. My version lands around 18–22g per serving.

How to make protein pancakes with blueberries?

To make protein pancakes with blueberries, simply combine blended oats, eggs, banana, protein powder, and your blueberries into a batter. Cook on a nonstick skillet until golden. You can also use cottage cheese or Greek yogurt to boost the protein naturally.

Are pancakes a good source of protein?

Traditional pancakes aren’t very high in protein but when you add ingredients like eggs, oats, and protein powder, they absolutely can be. Blueberry pancake protein recipes are an easy way to enjoy comfort food while supporting your nutritional goals.

Are blueberry pancakes healthy for you?

Yes, especially when made at home with whole ingredients. Blueberries add antioxidants and fiber, and with protein-rich ingredients like eggs or yogurt, these pancakes are a well-rounded breakfast that keeps you full and satisfied without sugar crashes.

Blueberry Pancake Protein: The Best way to Change Your Mornings Forever?

Description

This blueberry pancake protein recipe is a warm, high-protein comfort food that fuels your day and feeds your soul, perfect for moms, busy mornings, or anyone needing a healthy dose of love and nourishment.

Ingredients

Scale

1 cup rolled oats (blended into flour)
1 ripe banana
2 large eggs
1/2 cup low-fat cottage cheese or Greek yogurt
1/2 scoop vanilla protein powder
1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
1/2 cup fresh or frozen blueberries

Cooking spray or coconut oil (for pan)

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Instructions

Blend oats into a flour using a blender or food processor.
In a mixing bowl, mash the banana. Add eggs, cottage cheese (or yogurt), protein powder, vanilla, and cinnamon. Mix until smooth.
Stir in the oat flour, baking powder, and salt just until combined (do not overmix).
Gently fold in the blueberries.
Heat a nonstick skillet over medium. Lightly grease with cooking spray or coconut oil.
Put 1/4 cup batter per pancake. Cook 2–3 minutes per side or until golden.
Serve warm with almond butter, more berries, or maple syrup.

Notes

Tip: These store beautifully in the fridge for 3–4 days or freeze for up to a month

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 290
Sugar: 7g
Fat: 8g
Carbohydrates: 28g
Fiber: 5g
Protein: 20g