Blueberry Protein Pancakes
User Reviews
4.4
Blueberry Protein Pancakes
Description
This recipe for Blueberry Protein Pancakes uses liquid egg whites mixed with vanilla protein powder to form the protein base. Mashed banana is incorporated for natural sweetness and moisture, while blueberries add freshness and fruitiness. Almond milk can be added as needed to adjust batter consistency.
The pancakes are cooked on a non-stick pan over low to medium heat to encourage gentle setting without burning. Cooking until small bubbles form on the surface ensures the pancakes have developed a firm enough structure to flip without breaking apart. After flipping, cooking continues until the center is fully set. The result is a tender and moist pancake with gentle sweetness from the banana and protein powder, accented by juicy blueberries.
This recipe works well served with a drizzle of peanut butter or additional fresh blueberries, making it a flexible breakfast choice. The modest use of ingredients keeps the focus on balanced protein and subtle fruit flavors, suitable for a focused morning meal.
Ingredients
- 1/4 cup egg white, liquid form
- 1 vanilla protein powder scoop
- 1/2 banana mashed
- almond milk if needed
- 1/4 cup blueberries fresh or frozen
- cooking spray I like using coconut or avocado oil spray
- Non-stick pan
Instructions
- In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.
- Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick you can add a splash of almond milk to thin it out a bit.
- Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn. Pour in pancake batter and cook until little bubbles form (about 5 minutes).
- Make sure the pancake has set enough before you try flipping it, or else you’ll end up with a scramble. Carefully flip the pancake over to the other side. Cook until pancake is done in the middle (typically takes another 2-3 minutes). Place pancake on a plate, top with your favorite pancake toppings. I like these with a drizzle of peanut butter and extra blueberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 6g | 9% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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