Blueberry Protein Pancakes

So, I came up with a fantastic protein pancake mix, and have been using it as my base for a bunch of easy protein pancake recipes.

It’s great to be able to make a stack of pancakes - visually, texture-wise, and flavour are very similar to regular pancakes - and have it be a guilt-free, healthy breakfast.

This delicious protein pancake recipe is gluten free and can be dairy free, with the big hit of extra protein as a bonus!

Add some lemon zest, or a handful of sliced almonds. Swap out the vanilla protein powder for chocolate protein powder.

Depending on how much liquid you add, you can do these healthy protein pancakes up as fluffy pancakes, or as thinner, classic pancakes.

Anyway, let’s get to that easy protein pancakes recipe!

Ingredients

If you’ve done any keto baking, I’m sure you’ll find this delicious protein pancakes recipe uses simple ingredients - you may already have them on hand!

A few notes:

Vanilla Protein Powder

Using a flavored and sweetened whey protein powder simplifies the recipe, in it doesn’t need any added sugar or vanilla extract.

I’ve made this with a few different protein powders, but my favorite protein powder to use is Revolution Nutrition's High Whey in Vanilla Cake.

While I love Vanilla Flavored Whey Protein Powder, if you need a different type of protein powder, go for it!

If you need a plant-based protein powder, I know you can get a great tasting pea protein vegan protein powder, I just forget the name of it - it’s been a few years.

Just note: Different types and different brands will handle moisture differently.

The first time you’re making these protein powder pancakes with anything other than High Whey, start with a bit less milk than called for, and add a bit at a time until you get the batter consistency you like.

A thicker batter means fluffy protein pancakes, a thinner batter makes flatter pancakes.

Also note: The nutritional info in the recipe card is for everything EXCEPT the protein powder, as it varies wildly brand to brand.

Just add the info from 1 serving of your protein powder to the values listed, and that’s the total for 1 serving of pancakes (half the recipe).

Milk or Milk Alternative

I like to use Unsweetened Almond Milk for this, as it’s lower in carbs than dairy milk, and ... I like to limit my dairy to things like cheese and sour cream.

If you’re fine with dairy milk, it’s fine in this recipe. You can even use buttermilk, to make buttermilk protein pancakes.

That said, if you prefer non-dairy milks, Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are all great options.

Just be sure to check the label to make sure that a particular product meets your needs!

Almond Flour

For the best texture, you’ll want to use Super Fine Almond Flour, NOT “almond meal”.

Almond meal has a much more coarse texture, and won’t give you a regular pancake batter texture.

Oil

Aside from the cooking spray to prepare the pan, oil is entirely optional. These pancakes are fantastic without it - but sometimes you want to sneak some healthy fats into a meal.

In that case, MCT Oil, Liquid Coconut Oil, and Avocado Oil are all great options.

Fresh Fruit

I make this using fresh blueberries, but frozen would work as well. Measure them while frozen, as they will collapse as they thaw.

This means more berries fpr the measurement, and VERY different nutritional values, as a result.

If you add them in frozen, you’ll have the distinct berries in the batter, with a bit of bleed. If you thaw them, you’ll have a blue-ish batter.

Everything Else

Rounding out this recipe, you need:

Whole eggs
Coconut Flour
Baking Powder
Cooking spray

... I just really don’t have anything else to add about these last few ingredients!

How to Make Blueberry Protein Pancakes

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through:

In a medium mixing bowl, combine the almond flour, protein powder, coconut flour, and baking powder.

Add the wet ingredients - the almond milk, eggs, and oil (if using) - to the bowl of mixed dry ingredients. Stir until well combined and smooth.

Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)

Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.

Note: Overcooking can lead to dry pancakes!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

Leftover pancakes can be stored in an airtight container in the fridge for a couple days.

More Keto Breakfast Recipes

Getting tired of bacon and eggs, looking for some more low carb breakfast options? I've got you covered!

Individual Keto Paska
Keto Manakish
Camping Pancake Mix
Strawberry Protein Pancakes
Blackberry Protein Pancakes
Keto Smoked Salmon Pizza
Apple Cinnamon Protein Pancakes
Pumpkin Protein Pancakes
Raspberry Protein Pancakes

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