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 such a good combo.
Protein Pancakes with Blueberry Syrup
A foolproof pancake recipe that’s perfect for a weekend breakfast. These fluffy pancakes pack 20g of protein per serving and are served with a homemade blueberry syrup.
Video
Equipment
Ingredients
Pancakes
- 1 large ripe banana - (about 135 g)
- 1 cup (120 g) buckwheat flour
- 1 tbsp (7 g) ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup (236 ml) soy milk
- 30 g vanilla protein powder
- avocado oil - to grease the pan
Syrup
- 1.5 cups (335 g) frozen blueberries
- 1.5 tbsp (15 g) chia seeds
- 2 tbsp (30 ml ) fresh lemon juice
- 4 tbsp (60 ml ) water
- 2 tsp 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 lightly oil 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. 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.
Per Serving
Calories 385kcalCarbohydrates 65gProtein 20gFat 8gSodium 1030mgFiber 11gVitamin A 2IUVitamin C 5mgCalcium 207mgIron 4.5mg
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!
That sounds wonderful Sandy 💚 So happy you loved them!
Hi, what can I replace the banana with?
Hi, what can I use in place of the protein powder?
You can skip it and add 1 extra tbsp of buckwheat flour 🙂