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.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME20

TOTAL TIME30

Servings 2

Course Breakfast

Cuisine American-Inspired

Keyword avocado, bananas, blueberries, Blueberry Syrup, chia seeds, easy breakfast, High Protein, lemon, maple syrup, Protein Pancakes, protein powder, soy milk

Ingredients

Pancakes

1 very ripe bananas (about 4.7 oz - 135 g)
1 tbsp ground flaxseed
1 tsp baking powder
1 tsp baking soda
1 cup buckwheat flour
1 oz vanilla protein powder
1 cup soy milk
oil spray

Syrup

1.5 cups frozen blueberries
1 tbsp chia seeds
1 tbsp lemon juice
4 tbsp 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 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!

Video

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.

Nutritional Information - Per Serving