Wholewheat Blueberry Protein Pancakes
A blend of wholemeal flour and protein powder makes these pancakes a lot more filling than the average. Make sure your protein powder is unflavoured. ...These freeze well, so you can make a batch and save some for later. Pop them into the toaster to freshen up. Each pancake has 7g of protein, so serve with some yoghurt, fresh fruit, and a drizzle of nut butter to round them out into a main meal.
(They dry out a little when being reheated so we recommend serving with some yoghurt). Read more
A blend of wholemeal flour and protein powder makes these pancakes a lot more filling than the average. Make sure your protein powder is unflavoured. These freeze well, so you can make a batch and save some for later. Pop them into the toaster to freshen up. Each pancake has 7g of protein, so serve with some yoghurt, fresh fruit, and a drizzle of nut butter to round them out into a main meal.
(They dry out a little when being reheated so we recommend serving with some yoghurt).
TRY MORE RECIPES for protein-rich breakfasts
NUTRITION PER SERVING (Read more)
Notes
We tested these pancakes using a variety of protein powders and found that unflavoured whey tasted best. Results will vary depending on the brand you use.
To freeze, place on a baking tray in the freezer. Once hard, transfer into an airtight bag. Defrost in the refrigerator before toasting to freshen up.
Ingredients
Method
Gather and prepare your ingredients.
Place the flour, protein powder, baking powder, bicarb, sugar and a small pinch of salt into a large bowl and whisk to combine.
Place the buttermilk, egg and butter into another bowl and whisk to combine, ensuring the egg is fully incorporated.
Pour the wet ingredients into the dry and gently stir to combine. A few lumps are okay - don’t overmix.
Heat a frying pan over medium-high heat. Add a small amount of your chosen cooking oil and spoon the batter onto the pan. Dot blueberries across the surface. Cook for 2-3 minutes, until bubbles begin to form and burst in the centre of each pancake. Flip and cook for another 1-2 minutes on the other side. Repeat until all of the batter is used up.
Notes
We tested these pancakes using a variety of protein powders and found that unflavoured whey tasted best. Results will vary depending on the brand you use.
To freeze, place on a baking tray in the freezer. Once hard, transfer into an airtight bag. Defrost in the refrigerator before toasting to freshen up.
User comments (8)
Very tasty but very dry so needed lots of yogurt on top
I substituted the buttermilk with milk kefir and the blueberry’s with raspberries. Ate them with a lick of butter, peanut butter and fresh fruit. They were very tasty but a bit dry. I will definitely make them again and try adding an extra egg to the batter.
Enjoyed these. Filling. I made enough for 4 people so I could freeze several.
Cooked these as a Sunday morning treat for the family, served topped with fruit and a drizzle of golden syrup for my 5 year old! Doubled the batch and will freeze for a quick breakfast option.
Also mixed in some cut up Banana pieces. Great start of a Sunday breakfast!
Melted butter, Baking Powder & Bicarbonate of Soda were added after overnight soaking.
Not very filling - was still hungry
Easy, I just joined the Dr Kitchen, so it will take me a little time, but this recipe was easy and rated very good