Blueberry Muffin Protein Pancakes
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipeshighProteinblueberryMuffinbakeryStylefruitybreakfast
Nutrition (per serving)
460Calories
54 gProtein
42 gCarbs
12 gFat
10 gSugar
390 mgSalt
Ingredients
- 2 scoops (~60g) Vanilla whey or plant protein powder
- 6 large Egg whites
- ½ cup (~50g) Oat flour
- ¾ cup + extra for topping Fresh or frozen blueberries
- 1½ tsp (for extra fluff) Baking powder
- ½ tsp Lemon zest
- ¼–⅓ cup Unsweetened almond milk
- pinch Salt
Method
- In a bowl, whisk together protein powder, oat flour, baking powder, lemon zest, and salt.
- Add egg whites and almond milk. Mix until smooth.
- Gently fold in blueberries (if frozen, do not thaw).
- Let batter rest 10 minutes (baking powder activates for muffin-like fluff).
- Heat non-stick pan over medium-low. Lightly grease.
- Pour generous ⅓ cup batter per pancake (taller mounds for muffin texture). Cook 3–4 minutes until bubbles appear and edges set.
- Flip gently and cook 2–3 minutes more until golden.
- Serve with extra blueberries, sugar-free syrup, or a crumble topping (oats + cinnamon + sweetener).
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