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.
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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Looking forward to making these next weekend! Look delicious! Is it possible to let me now the fibre rating in this and your recipes going forward? Watch nearly all of your reels and live your recipes.
Hey Sally Anne! I’m so excited for you to try this recipe! Each serving contains 13 g of fibre. You can find this information in all the recipes. Under the recipe instructions, just under the note, you will see nutrition information. Click to unveil the full nutritional panel 💚
Thank you for all your marvellous recipes and support
Hey Sally Anne, thank you so much for your lovely words and kindness 💚 Hope you’re loving the recipes!
Have you ever tested using chickpea flour instead and f the buckwheat? I might give it a try ☺️it seems delicious! Merci!
I have not, but I love the idea! In my experience, chickpea flour is a little bit more dense than buckwheat flour. You might not get the same light texture, but it will be higher in protein, and I’m sure absolutely delicious. Let me know how you go 💚
Delicious!!!!
So happy you loved it 💚 Thank you for sharing x
These look amazing, weekend breakfast sorted. Please can you clarify the baking powder and soda are both 1 teaspoon? Thank you
Hi Sheila, yes that’s correct, it helps get the pancakes super fluffy without eggs or gluten 🙂 Hope you love them 💚
I made these this morning and they were amazingly good. Definitely on the breakfast list . Thank you
I’m so happy to hear that! Thank you for sharing 💚
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?
Hi Marije, it’s used as a binder, ground chia seeds can be an alternative. Hope you love it!