Blueberry Protein Pancakes – Gluten-Free & Fluffy
Fluffy Blueberry Protein Pancakes made with oats, Greek yogurt, and protein powder. A satisfying, muscle-fueling breakfast that’s naturally sweet, freezer-friendly, and bursting with blueberries.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6–8 small pancakes (2 servings) 1x
Ingredients
Scale
- 1 cup oat flour (or blended rolled oats)
- 1 scoop vanilla protein powder (~25g)
- ½ cup Greek yogurt or cottage cheese
- 1 large egg
- ½ cup milk of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- ½ cup blueberries
- Optional: cinnamon, maple syrup
Instructions
- Blend or whisk all ingredients (except blueberries) until smooth. Adjust thickness with milk.
- Gently fold in blueberries.
- Heat a non-stick skillet over medium-low. Grease lightly.
- Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form. Flip and cook 1–2 minutes.
- Serve warm with desired toppings
Notes
- For vegan version, use flax egg and dairy-free yogurt.
- Store extras in fridge or freeze in parchment layers.
- Double the batch for weekly meal prep.