A simple recipe for flourless blueberry protein pancakes, made with egg whites, banana and protein powder. They’re so easy to whip up and taste great!

I’m excited about this quick and easy breakfast recipe – and it’s one of my favorite pancake recipes ever!

Three blueberry protein pancakes on a plate drizzled with peanut butter.

Protein Pancake Inspiration

Honestly, I was never a pancake lover because I didn’t grow up eating them. We were more of a biscuit and gravy family, but after trying protein pancakes for the first time about 5 years ago, I became hooked. I now have protein pancakes for breakfast at least once a week and sometimes I’ll even enjoy them as a snack.

The first protein pancake recipe I tried was from the Tone It Up nutrition plan. It was easy and absolutely delicious and totally turned me into a pancake lover.

Stack of blueberry protein pancakes drizzled with maple syrup.

Today’s recipe is inspired by the original Tone It Up recipe I fell in love with years ago, but I spruced up a bit based on my current technique and tastes.

Protein Pancake Tips

Over the years, I’ve made so many protein pancakes and I’ve learned a few tips for making the perfect pancake every time.

  • Use non-stick spray and cook over a low heat. If you use medium to high heat, the outside of the pancake will heat too fast and burn before the center is set.
  • You’ll know the pancake is ready to flip when little bubbles appear across the pancake and you can easily get your spatula under the pancake.
  • I like using the batter to make three small pancakes for one serving instead of making one large pancake. They tend to cook faster, they’re easier to flip and it feels like you get more to eat! As a volume eater, this makes me happy!

Blueberry protein pancakes with a bite taken out of it on a fork.

If you try these blueberry protein pancakes, be sure to let me know how they turn out by leaving a comment and star rating below. Your feedback is super helpful for the EBF team and other readers.

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Three blueberry protein pancakes on a plate drizzled with peanut butter. Gold fork is also sitting on the plate.

Blueberry Protein Pancakes


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1

Description

Easy and delicious blueberry protein pancakes made with protein powder, egg whites and banana. You’ll love these topped with a drizzle of nut butter and maple syrup. 


Ingredients

  • 1/4 cup liquid egg whites
  • 1 scoop of vanilla protein powder
  • 1/2 banana, mashed
  • almond milk, if needed
  • 1/4 cup fresh or frozen blueberries
  • cooking spray (I like using coconut or avocado oil spray)
  • non-stick pan

Instructions

  1. In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.
  2. Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick you can add a splash of almond milk to thin it out a bit.
  3. Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn. Pour in pancake batter and cook until little bubbles form (about 5 minutes).
  4. Make sure the pancake has set enough before you try flipping it, or else you’ll end up with a scramble. Carefully flip the pancake over to the other side. Cook until pancake is done in the middle (typically takes another 2-3 minutes). Place pancake on a plate, top with your favorite pancake toppings. I like these with a drizzle of peanut butter and extra blueberries.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 244
  • Sugar: 11g
  • Fat: 6g
  • Carbohydrates: 26g
  • Fiber: 8g
  • Protein: 23g

Keywords: blueberry protein pancake

More Pancake Recipes:

More Protein-Packed Recipes:

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    39 comments
    1. Sophia
      December 17, 2020 AT 10:46 am

      These are so good! So simple and easy. I would say make the pancakes small becuase they are hard to flip.

    2. James Allen
      July 27, 2020 AT 9:49 pm

      -This is my favorite recipe. I make it 2-3 times a week.Quick, easy, delicious and healthy!!

      1. Brittany Mullins
        July 28, 2020 AT 8:36 pm

        Ahh yay!! So glad this recipe is a hit. Thanks for taking the time to leave a comment + star rating, James. I so appreciate it. 🙂

    3. Bonnie Weaver
      July 26, 2020 AT 1:31 pm

      Your Blueberry Protein Pancake sounds marvelous! Before I get this wrong, would you please express the 1 scoop of vanilla protein powder in tsp or tablespoon measurement?

      1. Brittany Mullins
        July 26, 2020 AT 6:06 pm

        Hey Bonnie – each protein powder varies slightly. One scoop could be anywhere from 1-4 Tablespoons depending on the brad. I typically use IdealRaw, which is about 25 grams per scoop (so about 2 Tablespoons).

    4. Michaela
      July 9, 2020 AT 6:56 am

      Loved this recipe! So delicious!! I used two eggs egg whites and they turned out perfectly. They just didn’t bubble so I had to keep a close eye not to burn them!

      1. Brittany Mullins
        July 9, 2020 AT 11:38 pm

        Yay!! I’m glad these pancakes turned out for you, Michaela! Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    5. Leyla
      July 5, 2020 AT 2:15 pm

      Hello again! I just wanted to make sure this recipe actually only yields 1 pancake?

      1. Brittany Mullins
        July 5, 2020 AT 6:03 pm

        Hey Leyla – The serving size is for one person. It will yield more than one pancake (depending on how big you make them).

    6. MARGARET LAPELL
      July 5, 2020 AT 12:37 pm

      For the last month every Sunday I’ve been trying different protein pancake recipes, so I was stoked when I woke up to this recipe notification!! Best one I’ve tried by far!! I wanted to take pictures but I ate it too fast lol

      1. Brittany Mullins
        July 5, 2020 AT 6:05 pm

        Ahh that makes me so happy to hear, Margaret! I’m so glad these pancakes were a hit. Thanks for making my recipe and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it. <3

    7. Sierra
      February 29, 2020 AT 3:49 pm

      This didn’t work even a little bit for me. I tried twice. non-stick pan, cooking spray, low heat, medium heat… it didn’t matter. it just sticks to the pan, doesn’t cook the center, and by the time its all done, ends up more like scrambled eggs- which aren’t terrible. haha but definitely not pancake-like. 🙁

      1. Brittany Mullins
        March 2, 2020 AT 10:40 pm

        Oh no!! I’m so sorry these pancakes didn’t turn out for you, Sierra. I’ve never heard of that happening before with these pancakes. Did you change anything about the recipe?

    8. Karissa
      July 9, 2019 AT 6:09 pm

      Hi there! Your recipe looks delicious, but I was just wondering how many grams the scoop of vanilla protein powder is? I 100% want to make this for my SO and me 🙂

      1. Brittany Mullins
        July 9, 2019 AT 11:01 pm

        Mine is 25 grams, but most brands are between 25 grams and 30 grams a scoop. Hope this helps!

    9. Emily J Krapf
      June 28, 2019 AT 11:13 am

      What would the equivalent be in # of eggs if you don’t use egg whites (or don’t have them on hand?) I’d love to make this this weekend, but was curious if that would change the consistency of the pancake.

      1. Brittany Mullins
        June 28, 2019 AT 3:59 pm

        You can use 2 eggs instead of the 1/4 cup of egg whites. It shouldn’t change the consistency too much… they might just be a bit thicker.

    10. Theresa
      June 10, 2019 AT 10:23 am

      How many eggs would I use, if using whole eggs?

      1. Brittany Mullins
        June 11, 2019 AT 10:25 am

        2 eggs will work great in place of the egg whites.

    11. Katharina
      May 31, 2019 AT 12:54 pm

      Hi darlin’! It’s Katharina 😘 I’m wondering… if I’m using whole eggs, what does that equate to (replacing the egg whites)? Thank you!

      1. Brittany Mullins
        May 31, 2019 AT 3:03 pm

        Hi lovely lady! 2 eggs will work great in place of the egg whites.

    12. Sharon Rausch
      May 31, 2019 AT 11:16 am

      Thank you so much for sharing your helpful information. It’s very unique post. Good job.

    13. Louise
      May 31, 2019 AT 8:24 am

      Directions Call to mix the flaxseed but the ingredients list doesn’t list flaxseed. How much?

      1. Brittany Mullins
        May 31, 2019 AT 8:38 am

        Oops! That was totally a typo. Just fixed.

        1. Courtney Hemsle
          May 31, 2019 AT 9:52 am

          Can I sub flaxseed egg for the egg whites?

          1. Brittany Mullins
            May 31, 2019 AT 10:16 am

            I haven’t ever tried this so I’m not sure how well they will turn out if you sub flaxseed eggs for the egg whites. Let me know if you try it!

    14. Kristina
      April 7, 2016 AT 9:01 am

      Can you make this without using the banana? I don’t like banana flavour in pancakes and just wondering whether you think it would still hold without the banana?

      1. Brittany Mullins
        April 7, 2016 AT 4:14 pm

        hmmm… I haven’t tried this one without the banana, but I think it would work. Maybe try adding 1/4 cup of applesauce or make it without the banana and use almond milk if the batter is too thick. These Butternut Squash Protein Pancakes are another option that might work! Let me know if you try it without the banana. 🙂

    15. Kylie @ immaeatthat
      April 25, 2014 AT 9:49 pm

      This chia seed jam business intrigues me…must make!

    16. Liz @ I Heart Vegetables
      April 19, 2014 AT 4:37 pm

      I need to get back into protein pancakes! It’s been awhile since I made them 🙂

    17. caren
      April 19, 2014 AT 2:31 pm

      These look awesome Brittany! Since you’re a fan of protein pancakes, I’d love to send you some of ours to try – http://www.procakes.com. Just drop me a line if you’re interested. Love the chia jam idea btw!! Must try that!
      xo

    18. Darcy
      April 19, 2014 AT 1:43 pm

      Hey Brittany,

      This was an awesome recipe! I substituted chocolate protein powder since that is all we have in the house. I used the mixed berry jam (without the stevia) and it was delicious! Seems like a great way to start the day and a fun new recipe to add to the rotation. Your site is so inspirational and I really enjoy it!

      Thanks

    19. Hannah @ CleanEatingVeggieGirl
      April 18, 2014 AT 5:09 pm

      This sounds fantastic! Does it have to be brown rice protein powder?

      1. Brittany Mullins
        April 18, 2014 AT 7:22 pm

        Nope. You can use whatever protein powder you have on hand. That’s just want I use.

    20. Elizabeth Litwin
      April 18, 2014 AT 2:05 pm

      Hi Brittany. Am anxious to try your jam since I have all the ingredients except for the stevia, but it seems to look quite seedy and I know my husband would prefer it to be smooth. Since I do have a Vita-Mix, can I just let it run and hopefully it will turn into a smooth jam? Thanks.

      1. Brittany Mullins
        April 18, 2014 AT 7:20 pm

        Sure. I would also use ground chia seeds if you have those on hand. If not, you can grind regular chia seeds using a coffee grinder.

    21. Hillary | Nutrition Nut on the Run
      April 18, 2014 AT 10:59 am

      i really want to make some berry chia seed jam, mmmm.

      1. Brittany Mullins
        April 18, 2014 AT 12:03 pm

        You totally should. It’s the only jam I eat nowadays.

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