How to make Blueberry Protein Pancakes
These wholesome pancakes get their protein boost from real food—thanks to yogurt, milk, oats, chia seeds, and flax meal. They’re packed with fiber and omega-3s, making them a naturally sweet and satisfying way to start your day.
Blueberries bring more than just flavor—they’re rich in antioxidants, especially anthocyanins, which support brain health, reduce inflammation, and help protect your cells from oxidative stress. They’re also a great source of vitamin C and fiber, making these pancakes a true powerhouse breakfast for both body and mind.
Top with real maple syrup and a spoonful of nut butter for an extra energy boost!
Ingredients
8 pancakes / 2 pancakes per serving
- ½ c gluten-free oat flour or whole-wheat flour
- ¾ c old fashioned oats
- 1 heaping tablespoon dark brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon chia seeds (optional)
- 1 teaspoon flax meal
- 1 c milk (regular or dairy free)
- 1 (5.3 oz) plain Greek yogurt
- 2 teaspoon pure vanilla extract
- 1 c blueberries
- 100% real maple syrup, to taste
- Peanut butter, to taste
Directions
- In a medium bowl, combine dry ingredients.
- Add wet ingredients to dry and mix well with immersion blender.
- Heat griddle or pan on low heat, lightly coat with butter.
- Ladle ¼ c of batter per pancake onto griddle.
- Once bubbles begin to form on the surface, sprinkle in the blueberries and cook for 3–4 minutes before flipping.
- Wipe down the pan and add more butter as needed between batches.
- Top with extra blueberries, a drizzle of maple syrup, and a spoonful of nut butter. Enjoy!
