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Three blueberry protein pancakes on a plate drizzled with peanut butter. Gold fork is also sitting on the plate.
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4.43 from 19 votes

Blueberry Protein Pancakes

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
Prep Time5 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry protein pancake
Servings: 1


  • 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


  • 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.
  • 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.
  • 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).
  • 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.


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