Blueberry Protein Pancakes are a thick and fluffy pancakes filled with sweet blueberries and an extra boost of protein and omega 3 for a healthy, delicious breakfast that you can feel good about. This easy recipe comes together in 5 minutes in a blender, and includes a gluten free option!
Although I’d never be accused of being a morning person, breakfast is by far my favorite meal of the day. I loves me some breakfast food! Brunch is also a crowd favorite around here because, you know, morning is just too dang early to cook. Late morning is more my speed. I need a few minutes hours to wake up and think before I can be trusted to cook anything of real substance. (Hot skillets and a groggy Kirsten do not mix.) I also have a hard time stringing thoughts together until I eat something in the morning.
Therein lies the dilemma. I can’t think in the morning until I eat, yet I can’t cook until I can think. Then there’s this other pesky fact that I have four boys hovering in the kitchen in the morning, waiting for food to appear in front of them.
One thing that I’ve learned being a mom it’s that kids tend to want to eat on a regular schedule. They’re funny like that. That means that I either need to start drinking coffee to clear the cobwebs in the morning or breakfast needs to be a speedy proposition for all concerned. I also try to cook breakfast items that aren’t necessarily a vehicle for syrup. Not that my boys mind syrup, but I prefer that they have a good base of protein to get them going in the morning without the extra sugar.
Have you ever tried to cook a protein rich breakfast that isn’t plain ol’ eggs or full of sugar? It’s not easy, let me tell you! Besides omelette muffins, chia pudding parfaits, a variety of smoothies, and baked oatmeal, syrup free options including protein are limited. Blueberry Protein Pancakes fit the bill nicely because the lightly sweet batter comes together in minutes in the blender. The pancakes themselves cook in about 10 minutes. A hearty, protein rich breakfast that’s on the table in 15 minutes?
Sign. Me. Up.
Blueberry Protein Pancakes are a thick and fluffy pancakes filled with sweet blueberries. They get an extra boost of protein from cottage cheese, and omega 3s from chia seeds, making Blueberry Protein Pancakes a healthy, delicious breakfast that you can feel good about. The cottage cheese may sound a little weird, but I promise that you won’t notice it in the pancakes! The recipe also include a gluten free option, so everyone wins!
Make breakfast easy with Blueberry Protein Pancakes!
Calories
Fat
Carbs
Protein
Kirsten/ComfortablyDomestic
Yields 6 Servings (12 to 14 Pancakes)
Blueberry Protein Pancakes are a thick and fluffy pancakes filled with sweet blueberries and an extra boost of protein and omega 3 for a healthy, delicious breakfast that you can feel good about. This easy recipe comes together in 5 minutes in a blender, and includes a gluten free option!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 C. old fashioned oats
- 1 C. 100% white whole wheat flour (such or whole wheat pastry flour)
- 1 Tbs. baking powder
- ½ tsp. salt
- 1 Tbs. honey (or more, to taste)
- 3 egg whites
- 1 ripe banana, peeled and broken into 1-inch pieces
- 1 C. small curd low fat cottage cheese
- ¾ C. 2% milk
- 1 C. fresh or frozen blueberries
- 1 Tbs. chia seeds
Instructions
- Heat a non-stick griddle over medium heat (about 225 degrees F) while preparing the batter.
- Pulse the oats in a blender or food processor until ground into a powder. Add the flour, baking powder, salt, honey, egg whites, banana, cottage cheese, and milk to the blender. Press the “batter” option if the blender is equipped with one, or pulse the mixture to puree to a smooth batter.
- Transfer the pancake batter to a large bowl . Fold the blueberries and chia seeds into the batter to incorporate. Use a large (3 oz.) scoop to portion the batter onto the hot griddle. Spread the batter into a larger circle with the back of the scoop before moving on to the next pancake.
- Cook the pancakes until the batter bubbles on top and the edges begin to appear dry. Flip the pancake. The top should be an even golden brown. Continue cooking the pancakes until browned on the other side. Continue the process until all batter has been cooked. Serve immediately.
Notes
The batter is lightly sweet. If sweeter pancakes are desired, simply add more honey. There is no need to thaw frozen blueberries before folding them into the batter. The pancake batter will be very thick. For thinner pancakes, add additional milk to achieve the desired consistency. An extra ¼ cup of milk should do nicely for thinner pancakes. If a non-stick griddle is not available, a greased or buttered stainless steel skillet may be used. Leftover pancakes may be stored in an airtight container in the refrigerator for up to three days.
For GLUTEN FREE pancakes, simply grind an additional cup of gluten free oats in place of the whole wheat flour.
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