This pancake recipe is foolproof and a perfect way to start the weekend! It packs 20g of protein per serving. They are super fluffy, naturally gluten-free, and taste amazing! I love to have mine with blueberry syrup, and it’s a delicious pairing.
Protein Pancakes with Blueberry Syrup
A foolproof pancake recipe that's perfect for a weekend breakfast. These fluffy pancakes pack 23g of protein per serving and are served with a homemade blueberry syrup.
Equipment
Ingredients
Pancakes
- 1 very ripe bananas - (about 4.7 oz – 135 g)
- 1 tbsp (7 g) ground flaxseed
- 1 tsp (4.5 tsp) baking powder
- 1 tsp (4.5 tsp) baking soda
- 1 cup (120 g) buckwheat flour
- 1 oz (30 g) vanilla protein powder
- 1 cup (240 ml) soy milk
- oil spray
Syrup
- 1.5 cups (340 g) frozen blueberries
- 1 tbsp (10 g) chia seeds
- 1 tbsp (15 ml) lemon juice
- 4 tbsp (60 ml) water
- 2 tsp (10 ml) maple syrup - optional – see notes
Instructions
- In a bowl, mash the bananas using a fork. Mix in the ground flaxseed. Add the baking powder, baking soda, flour, and protein powder to the bowl. Mix well.
- Stir in the milk and let the batter rest for 5 minutes.
- Heat a non-stick pan over low to medium heat and spray a little bit of oil on it. Pour approximately ¼ cup of batter into the pan.
- Cook the pancake for a couple of minutes until bubbles form on the top, then flip it over and cook for another minute. Repeat with the remaining batter.
- While the pancakes are cooking, prepare the blueberry syrup. In a small pot, combine the frozen blueberries, lemon juice, chia seeds, water, and maple syrup if using. Bring the mixture to a slow boil for 5 minutes, then turn off the heat. Mash the blueberries roughly with a fork.
- Serve the pancakes stacked and covered with the blueberry syrup. Enjoy your delicious breakfast!
Notes
The sweetness of the syrup will depend on the ripeness of the blueberries; you can choose to hold the maple syrup until the blueberry syrup is ready, taste, and adjust to your liking.
