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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
protein pancakes recipe
- Total Time: 40 minutes
- Yield: 8–10 pancakes 1x
- Diet: General
Description
This protein pancakes recipe is a game-changer for busy mornings, offering light, fluffy pancakes with a vibrant blueberry-lemon cream swirl for a satisfying and healthy start to your day.
Ingredients
- 1 cup all-purpose flour (or whole wheat for added fiber)
- 2 scoops unflavored or vanilla protein powder
- 1 tbsp granulated sugar or erythritol blend sweetener
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 1 cup milk (dairy or unsweetened plant-based, oat milk recommended)
- 2 large eggs
- 2 tbsp neutral cooking oil (like canola or grapeseed) or melted butter
- 1 tsp alcohol-free vanilla extract
- 1 tsp finely grated lemon zest (from 1 small lemon)
- 1.5 cups frozen blueberries
- 2 tbsp fresh lemon juice
- 2 tbsp granulated sugar or erythritol blend sweetener (for the cream)
- 1 tbsp cornstarch
- 2 tbsp water
- 0.25 cup full-fat coconut cream (from a can, chilled)
- Fresh blueberries and thin lemon slices, for garnish (optional)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Prepare Blueberry-Lemon Cream: In a small saucepan, combine 1.5 cups frozen blueberries, 2 tbsp fresh lemon juice, and 2 tbsp sweetener. Cook over medium heat, stirring occasionally, until blueberries burst and soften (about 5-7 minutes). In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to create a slurry. Pour into the simmering blueberry mixture, stirring constantly until the cream thickens. Remove from heat. Stir in 0.25 cup full-fat coconut cream and 1 tsp vanilla extract. Let cool slightly. Reserve 0.25 cup of the cream for serving.
- Whisk Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 2 scoops protein powder, 1 tbsp sweetener, 1 tsp baking powder, and 0.5 tsp fine sea salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together 1 cup milk, 2 large eggs, 2 tbsp neutral cooking oil, 1 tsp vanilla extract, and 1 tsp finely grated lemon zest until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few small lumps are fine (do not overmix). The batter should be thick but pourable.
- Cook Pancakes: Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease with a little neutral cooking oil. Pour approximately 0.25 to 0.33 cup of batter onto the griddle for each pancake. Immediately drizzle 1-2 teaspoons of the prepared Blueberry-Lemon Cream (not the reserved portion) over the center of each pancake. Gently swirl the cream into the batter with a skewer or spoon tip. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining batter and cream, re-greasing as needed.
- Serve with Style: Stack 2-3 pancakes on a plate. Generously drizzle the reserved 0.25 cup of Blueberry-Lemon Cream over the stack. Garnish with fresh blueberries and a delicate curl of lemon zest for presentation.
Notes
To avoid tough pancakes, do not overmix the batter; a few small lumps are fine. Ensure your griddle is properly preheated and lightly greased for each batch to prevent sticking. Watch for bubbles and set edges when cooking to prevent overcooking. For variety, pair with fresh seasonal berries in summer or warm cooked apples in fall.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 380 calories
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 120 mg