Blueberry Protein Pancakes

These protein packed blueberry pancakes are the perfect healthy breakfast or brunch. Made in the blender with oatmeal, egg whites, protein powder, blueberries and apple sauce, these blueberry protein pancakes are the best recipe you will ever try! 

If you love protein pancakes, you should try these gluten free protein pancakes or these pumpkin protein pancakes.

Why this recipe works:

• Frozen defrosted blueberries are the base for these pancakes instead of bananas
• Top these blueberry pancakes with homemade chia blueberry syrup for the perfect healthy breakfast or brunch 
• These healthy blueberry protein pancakes are high in protein, full of fiber and low in fat, but are super filling! 
• Serve these pancakes with oven poached eggs or topped with homemade granola for a fun brunch!

Ingredients:

• Frozen or fresh blueberries
• Egg whites
• Rolled Oats
• Protein powder (vegan)
• Applesauce
• Gluten free flour
• Cinnamon (optional)

Directions:

• Step 1: Defrost the blueberries if needed. Add all the ingredients to a blender.
• Step 2: Blend the ingredients on high until smooth. You may need to scrape down the sides once or twice to ensure everything gets blended.
• Step 3: Preheat the griddle or skillet over medium heat. Once hot, divide the pancake batter into 8 pancakes. 
• Step 4: Let the pancake cook 5-6 minutes. Carefully flip the pancakes. While the pancakes are cooking, you can make the chia blueberry syrup. 
• Step 5: Let the pancakes cook 4-5 more minutes on the other side. You can tell if they are done by pressing on the top of the pancakes.  

How to make chia blueberry syrup

• Step 1: Defrost the blueberries in the microwave or on the stove.
• Step 2: Combine the blueberries, the chia seeds and the maple syrup or honey. 
• Step 3: Blend the berries, chia seed and maple syrup with an immersion blender or a high speed blender
• Step 4: Let the blueberry syrup sit 2-3 minutes to thicken. 

Top tips

• To easily make all the pancakes at once, use a large electric griddle (affiliate). These griddles evenly distribute the heat and have a bigger surface area than a pan. This makes flipping the pancakes easier
• Preheat the skillet or griddle so the pancakes go onto a hot surface. Don’t turn the heat up too much. You want a medium heat (about 300F) for electric griddles. 
• These pancakes don’t always have the bubbles at the top that you might normally see with pancakes since they don’t have any baking powder or baking soda. So instead look for the edges to start getting browned as the key to when these need to be flipped
• The batter of these pancakes is thick, so you will want to flatten out the pancake batter or the center will not cook completely.
• Instead of making huge pancakes, make 3-4 smaller pancakes. They cook up quicker and are easier to flip! 

Topping ideas

In addition to the blueberry syrup, these other toppings are a great option:

• Almond butter
• Chopped nuts
• Granola
• Fresh fruits including berries, sliced bananas
• Hemp hearts
• Chocolate chips

Storage:

Fridge: Store leftover blueberry blended pancakes in the fridge for up to 4 days in an airtight container.

Freezer: Store these blueberry protein pancakes in the freezer for up to 2 months.

Tips for freezing pancakes:

1. Allow the pancakes to cool to room temperature before storing
2. If storing in the fridge, place in a airtight container and store for 3-4 days. 
3. If storing in the freezer, stack pancakes with a piece of wax paper or parchment paper between each pancake so they won’t stick together. 

To reheat the blueberry pancakes, microwave for 1 minute from the fridge or 2 minutes from frozen. You can also reheat these in the toaster oven.

If you love this recipe, you should try

• High Protein Waffles
• Oat Flour Pancakes
• Blueberry Banana Oatmeal Muffins
• Air Fryer Oatmeal
• Single Serve Oatmeal
• Blueberry Spinach Smoothie

★ Did you make this recipe? Please give it a star rating below!

Blueberry Pancakes

Blueberry protein pancakes with blueberry chia syrup is the perfect healthy breakfast or brunch! The batter for this recipe is combined in the blender and is so easy to make! These pancakes are gluten free, high in protein and ready in about 15 minutes!

5 from 3 votes

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Course: Breakfast

Cuisine: American

Keyword: blueberry pancakes, blueberry syrup, protein pancakes

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

Servings: 8 pancakes

Author: Samantha Rowland

Guided Recipe Video

Ingredients

• 1 cup frozen blueberries - defrosted
• 6 egg whites
• 1/3 cup applesauce
• 1/3 cup rolled oats
• 2 servings vanilla vegan protein powder
• 3 tbsp. gluten free flour
• 1 tsp. cinnamon - optional
• 1 tsp vanilla extract - optional

Blueberry syrup:

• 1 cup frozen blueberry - defrosted
• 1.5 tbsp maple syrup
• 1/2 tbs. chia seeds

Instructions

Blueberry Protein Pancakes

• Defrost blueberries, add all ingredients to blender. Blend until smooth.
• Blend the batter until smooth. You may need to scrape down the blender once or twice
• Preheat the griddle or skillet over medium heat.
• Spray the skillet with nonstick spray. Distribute batter evenly between 8 pancakes
• Allow to cook 5-6 minutes.
• Flip and cook 5 more minutes

Blueberry syrup

• While the pancakes are cooking, defrost blueberries.
• To a large jar or high speed blender, add the defrosted blueberries, maple syrup and chia seeds. Blend in a large mason jar with immersion blender or in a high speed blender
• Let sit 3-5 minutes before using to thicken slightly.

Notes

• To easily make all the pancakes at once, use a large electric griddle. These griddles evenly distribute the heat and have a bigger surface area than a pan. This makes flipping the pancakes easier
• Preheat the skillet or griddle so the pancakes go onto a hot surface. Don’t turn the heat up too much. You want a medium low heat (about 300F) for electric griddles. 
• These pancakes don’t always have the bubbles at the top that you might normally see with pancakes since they don’t have any baking powder or baking soda. So instead look for the edges to start getting browned as the key to when these need to be flipped
• The batter of these pancakes is thick, so you will want to flatten out the pancake batter or the center will not cook completely.
• Instead of making huge pancakes, make 3-4 smaller pancakes. They cook up quicker and are easier to flip!
• If you don’t have oatmeal, you can use almond flour or gluten free flour instead.
• Pancakes can be stored in the fridge for 3-4 days or in the freezer for up to 2 months.

Nutrition Information

Nutrition Facts

Amount per Serving

Calories

85

Fat

 

1

g

Carbohydrates

 

11

g

Fiber

 

2

g

Sugar

 

4

g

Protein

 

8

g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Update Notes: This recipe was originally posted in April 2015, but was published again in May 2019 to include step by step directions, new photos and updated recipe tips.