Blueberry Protein Pancakes Recipe (40g Protein, 3 Ingredients)
These 3-ingredient blueberry protein pancakes have 40g protein and are easy to make. These low calorie protein pancakes are low carb, dairy free, gluten free, and bursting with flavor!
Servings: 1 serving
Calories: 242kcal
Equipment
- kitchen scale for best results
- rubber spatula or spoon
- non-stick cooking spray
Ingredients
- 4 large egg whites
- ⅓ cup vanilla pea protein blend
- ½ cup fresh blueberries
Instructions
- Prep your griddle with nonstick cooking spray or a light coat of coconut oil. Then preheat the griddle over low heat.
- Beat the egg whites with the vanilla protein powder in a medium bowl until smooth and fluffy.4 large egg whites, ⅓ cup vanilla pea protein blend
- Mix half of the fresh blueberries into the batter. Reserve the remaining blueberries for topping.½ cup fresh blueberries
- Check the griddle for readiness by sprinkling a few drops of water on it. If the water sizzles up, the griddle is ready.
- Pour a small amount of batter onto the griddle. Smaller pancakes are easier to flip. Wait for 2-3 minutes and then flip. These pancakes don’t bubble as much as regular pancakes but fluff up beautifully.
- Cook for another 2-3 minutes on the other side until golden brown.
- Repeat steps 5 and 6 until you’ve used up all the batter.
- Stack the pancakes and top them with the reserved fresh blueberries. Enjoy your delicious blueberry protein pancakes!
Notes
Protein Powder: This simple recipe was developed with a vanilla pea protein blend, and any pea protein blend will work. If you use unflavored protein, you might want to add a little vanilla extract (¼ teaspoon) and sweetener (to taste).
I don't recommend using whey protein powder or whey/casein blends for these protein blueberry pancakes, as the texture will be very different.
Fresh Blueberries: Feel free to substitute with frozen blueberries. Thaw them and drain excess liquid before mixing into the batter.
Egg Whites: Fresh egg whites will give you the most fluffy protein pancakes, but the recipe works fine with cartoned egg whites, too (be sure to measure in grams to get the right amount).
To make Blueberry Muffin Pancakes: Add a pinch of cinnamon to the batter for a blueberry muffin-inspired flavor. I love this Vietnamese cinnamon for its bold flavor.
To make Chocolate Blueberry Pancakes: Use chocolate pea protein powder for a chocolatey twist on these healthy protein pancakes.
To make Banana Blueberry Pancakes: Use ¼ ripe banana, sliced, and ¼ cup blueberries instead of the ½ cup of blueberries.
We also have a banana berry protein pancake recipe with raspberries that is very similar to this one.
Storage Info
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: Place pancakes in a zip-lock freezer bag, separating them with a piece of parchment paper (so they don't freeze stuck together). Reheat in the microwave or toaster.
Nutrition
Serving: 1recipe | Calories: 242kcal | Carbohydrates: 14g | Protein: 40g | Fat: 3g | Fiber: 4g | Sugar: 8g