Gluten-Free Protein Pancakes with Blueberry Syrup

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Author: Sarah Cobacho

Published: November 1, 2022

Protein Pancakes with Blueberry Syrup

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

Protein Pancakes with Blueberry Syrup

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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.

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Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes

Equipment

Servings 2

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.

Video

Nutrition Information

Per Serving/Portion

Calories 468 kcalCarbohydrates 71 gProtein 23 gFat 8 gSodium 830 mgFiber 13 gVitamin A 75 IUVitamin C 20 mgCalcium 340 mgIron 5 mg

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11 Comments

  1. Hi Sara, what could I use instead of ground flaxseed? Is it for an egg substitute to make the mix bind, or is it for the nutritional content?

    Reply

    1. Hi Marije, it’s used as a binder, ground chia seeds can be an alternative. Hope you love it!

      Reply

  2. Hi Sara, delicious pankakes. Should I store them on the fridge? And what about the syrup, for how long and what temperature should I keep it?
    Thanks!5 stars

    Reply

    1. So happy you liked it lovely! You can keep them both in the fridge for up to 5 days 🙂

      Reply

  4. It’s Sunday and cold. I felt like something warm, then pancakes came to mind. I saw two different recipes then choose this one. The whole thing came together easily and seemed really glutinous even though there’s none in there. Even though they look rather large and my initial thought was that they’d be quite heavy the banana kept them light. I didn’t make the syrup because I had fresh blueberries, so I mixed them in before starting to cook. I also used maple syrup and some pecans. Tastes great!5 stars

    Reply

    1. You can skip it and add 1 extra tbsp of buckwheat flour 🙂

      Reply