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. 🙂
Important notes about the wild blueberry protein pancakes:
You can’t just work with protein powder like it’s flour, you HAVE to add a quality, minimally processed flour base like oat flour, almond 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, or almond flour if you want to reduce the carbs.
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. Oh, and don’t miss out on this Homemade Blueberry Compote recipe for pouring on top!
Enjoy the wild blueberry protein pancakes! Here’s the recipe:
Wild Blueberry Protein Pancakes
- 1/3 cup 2% cottage cheese
- 2 heaping scoops unflavored Quest Nutrition baking mix/protein powder
- 1/3 cup oats
- 2 eggs (whole)
- 1/4 tsp bourbon vanilla powder
- 1/4 tsp cinnamon
- 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 PureVia 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, vanilla powder, 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 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 ¼ 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.