+ Protein, Berry Blender Pancakes

Updated, extra protein, same easy blend-and-cook method

A simple, protein-forward pancake recipe made with whole ingredients and blended in minutes. Naturally sweet, rich in fibre, and easy to prep for busy mornings. This version adds a scoop of protein powder and trims the oats slightly to push the protein higher, while keeping everything else just as simple.

Ingredients

Makes about 2–3 servings

• 1 scoop protein powder

• 3/4 cup gluten-free oats, glyphosate-free

• 1 cup egg whites

• 1 cup blueberries, or 1 banana

• 1 tsp baking powder

• Dash of salt

• Optional: cinnamon

• Optional: 1 tbsp maple syrup

Instructions

1. Add all ingredients to a blender.

2. Blend until smooth.

3. Heat a lightly greased pan over medium heat.

4. Pour batter into pancakes of desired size.

5. Cook for 2–3 minutes per side, until golden and cooked through.

Approximate Macros

Per serving, based on 3 servings. Protein and calories will shift depending on the protein powder you use; this assumes a standard scoop with about 23g protein.

• Calories: ~180–200

• Protein: ~16–19g

• Carbohydrates: ~18–22g

• Fibre: ~3–4g

• Fat: ~2–3g

How to Build a Balanced Breakfast

Already protein-forward on their own, but round it out further with a dollop of Greek yogurt, a small handful of walnuts, or extra fruit on the side.

Tips & Notes

• Blueberries make a slightly sweeter pancake; a banana instead makes them extra soft, with natural sweetness and no added sugar needed

• Whichever protein powder you use, taste the batter before cooking, some are sweeter than others, so you may want to adjust or skip the maple syrup

• Great for meal prep, these store in the fridge up to 3 days

• Try adding some ground flaxseed to increase the fibre

Why I Love This

This is one of those recipes that makes healthy eating feel easy, now with an extra protein boost built right in, so it carries you further into the morning without needing much else.

Your partner in health and longevity,

Stacie Mylonas, RHN