Healthy Protein Banana + Blueberry Pancakes

Pancakes are pretty much my go to breakfast every day. I struggled for so many years to find a healthy protein pancake recipe that actually tasted good. I have tried everything, from protein pancake mixes to several recipes online. The problem with a lot of recipes using protein powder is that the pancakes become dry and hard very quickly. I wanted a recipe that still had great macros but tasted like I was eating a huge stack of thick American style pancakes. After much experimentation and about 100 pancake prototypes later (I mean, I'm not complaining...) I finally came up with a recipe of my own that creates super light and fluffy pancakes and can also fit into a healthy, balanced diet. 

The recipe makes around 4 large pancakes or 6 - 8 mini ones, which to a foodie doesn't sound like much (precisely my thoughts) but trust me when I tell you that two of these pancakes will fill you right up. So please sit back, relax, and get ready to make the best tasting protein pancakes you ever had.



2   PREP: 5 minutes   COOK: 10 minutes  



100g rolled oats

50g vanilla protein powder

2 x large eggs

100ml milk (any milk you prefer)

2 x bananas 

100g blueberries 

1 tsp baking powder 

1 tsp cinnamon

50g coconut oil


100g plain skyr yoghurt

a handful of fresh blueberries 

50ml honey 



Add all of the ingredients for the batter into a blender except the fresh blueberries. On a high speed, blend the ingredients for 30 - 60 seconds. Make sure all the ingredients are combined well (lumpy batter is never very appealing). After blending the ingredients, add a handful of the fresh blueberries to the batter and combine. Leave the batter to sit for 2 minutes.


Meanwhile, add a small amount of the coconut oil to a pan and heat on a medium heat (we will add coconut oil to the pan for every pancake so don't add it all at once!). Make sure the pan is well coated in oil to avoid the pancakes getting stuck. 


Add batter to the pan so that the entire surface is covered in batter. Add enough batter to the pan depending on how thick you want your pancakes to be. I like my pancakes to be quite thick, so I add about a nails length of batter to the pan. Cook the pancake for around 1 - 2 minutes, or until you can see that the batter isn't as runny and the sides have solidified. After 2 minutes, flip the pancake and cook the other side for about 1 minute. Repeat this step with the rest of the batter. 

Stack your pancakes on a plate. Add the skyr yoghurt and fresh blueberries. Drizzle the honey on top of the pancakes (I usually microwave the honey for around 20 seconds to make it runny + warm) and enjoy!


I hope you make some killer protein pancakes with this recipe and they satisfy that sweet tooth. Let me know how they turn out in the comments and I am looking forward to seeing all of your creations!

Newer Post

Leave a comment

Please note, comments must be approved before they are published