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Wild blueberry protein pancakes make for a delicious, healthy breakfast. Protein-packed, buttermilk oat pancakes, bursting with wild blueberries. An easy breakfast recipe, too!
I’ve had a lot of epic fails making protein baked goods. They either turn out too dry, too dense, too rubbery, too runny, etc. About the only thing a dense, rubbery pancake is good for is tossing to your dog for a new chew toy. Blah.
I’ve sacrificed a lot of things in the name of health and fitness, but tasty food is never going to be one of them. Having to choke down a dry pancake defeats the point of making a healthy treat food. I’d rather not eat it at all than eat something that tastes like poo in the name of good nutrition. Seriously, if I can’t satisfy my taste buds, then I consider that recipe an epic fail. For quality control purposes for this blog, my recipes have to pass my taste test and get a thumbs up from my family. If no one likes it, then I don’t post it. I hope to always keep you coming back for more. 🙂
Tips For Making Wild Blueberry Protein Pancakes
You can’t just work with a protein powder like it’s flour, you HAVE to add a quality, minimally processed flour base like oat flour, unbleached all-purpose flour, brown rice flour, buckwheat flour, amaranth flour, etc.
I like working with oats, grinding them to a flour for pancakes, because they add a great flavor and the fiber fills me up until lunchtime. You can go with gluten-free oats, as well, to make this recipe gluten-free.
I highly recommend cooking the wild blueberry protein pancakes in coconut oil, because it stands up to high temperatures, creating a great outer texture to the pancake. They have the best taste and texture when eaten right away immediately after cooking. Oh, and don’t miss out on this Homemade Blueberry Compote recipe for pouring on top!
How To Reheat Protein Pancakes
Like I said before, these pancakes will be best when first cooked. You can’t beat the texture of a freshly cooked pancake that’s a little crispy on the outside and fluffy on the inside. However, I do make these for meal prep and reheat them. For best results when reheating, wrap the pancakes tightly in aluminum foil and bake in a convection oven at 300 degrees F for 3-5 minutes, until warmed through. If you don’t have a convection oven, the regular oven or a countertop toaster oven works well, too. Keeping them tightly wrapped in foil while reheating will prevent them from drying out.
Wild Blueberry Protein Pancakes
- 1/3 cup 2% cottage cheese *can also use full-fat cottage cheese
- 1 scoop unflavored Quest Nutrition baking mix/protein powder or 28 grams of your own unflavored whey blend protein powder (blend of isolate and casein)
- 1/3 cup oats
- 2 eggs whole
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1 tsp extra virgin olive oil
- 1/4 cup buttermilk or DIY buttermilk: add 3/4 tsp vinegar to 1/4 milk and let sit for 5-10min
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 packet of stevia *optional
- 1/2 cup Wyman's of Maine wild blueberries thawed (these tasty, little blueberries are easier to cook in pancakes)
- Virgin coconut oil for cooking
- Preheat a non-stick skillet over medium heat.
- Blend oats, cinnamon, baking powder, baking soda and protein powder in a blender or food processor until oats are ground into a flour texture.
- Pour oat mixture into a medium size bowl and set aside.
- Add cottage cheese, olive oil, vanilla, and eggs into the blender and blend until smooth.
- Pour egg mixture, stevia (if using) and buttermilk into oat mixture and stir until just blended. Do not over mix.
- Mixture should be thick.
- Gently fold in blueberries.
- Add a little virgin coconut oil to the warm skillet and pour about 1/4 cup pancake mixture onto skillet.
- Cook until pancake begins to bubble, flip and cook the other side until middle is set.
- Make sure not to get the griddle/skillet too hot so that the exterior browns before the middle can finish setting.