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Blueberry protein pancakes have become my very favorite healthy meal. Anything can be healthy with portion control, but I wanted to create a pancake recipe that wasn’t about portion control. I wanted a fat stack of pancakes that would be macro friendly, delicious and filling! The key ingredient to adding volume without adding many calories is egg whites. Grocery stores sell cartons of egg whites. Go this route.
To the egg whites we add protein pancake mix. There are a lot of options out there, but I absolutely love the buttermilk pancake mix by clean simple eats. If you order be sure to use code LAURENBOWER to save 10%. They also have a gluten free pancake mix as well. The next main ingredient is a medium sized ripe banana. This is vital for both taste and texture. For added sweetness there’s stevia and for flavor there’s cinnamon, vanilla and salt.
Blueberries are added last once the batter is fully combined. You can use either fresh or frozen blueberries. I find the frozen have surprisingly more blueberry flavor. I like to smash the blueberries a bit, so they swirl and cook into the pancakes instead of there being whole blueberries throughout. It’s a texture preference so do what you like. I’d be remiss if I didn’t tell you the absolute best way to top these pancakes. It’s with Reddi Wip zero sugar spray whipped cream spray and Choc Zero sugar free maple syrup. These are two of the best sugar free options on the market. They’re guilt free and taste amazing.
If you need more recipes for all the blueberries you are going to buy for these pancakes, check out my high protein blueberry crumble! Then for more healthy recipes be sure to head here!
Blueberry Protein Pancakes
Ingredients
- 1 medium ripe banana smashed
- 4 packets stevia sweetener
- 1/2 c protein pancake mix clean simple eats
- 1/2 c egg whites
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch salt
- 1/4 c blueberries fresh or frozen
Instructions
- Preheat a medium pan just under medium heat.
- To a bowl smash a medium ripe banana.
- To the same bowl add pancake mix, sweetener, vanilla, egg whites, almond milk, cinnamon and salt. Mix until combined.
- Add the blueberries to the batter and smash. If you like them whole, leave them whole.
- Cook pancakes just under medium heat until golden brown and fluffy.