Fluffy Blueberry Protein Pancakes
(Low-Calorie, High-Protein, Easy to Make)
Description
These thick, golden pancakes are soft inside with juicy blueberries in every bite. They’re made with wholesome oat flour, Greek yogurt, and a boost of protein—ideal for anyone looking to stay on track with health or weight-loss goals without sacrificing flavor.
Servings: 6–8 pancakes (2–3 servings)
⏱️ Prep Time: 5 minutes
🔥 Cook Time: 10 minutes
💪 Estimated Calories (per 2–3 pancakes): ~250–300 kcal (depending on ingredients)
Ingredients
1 cup oat flour (or blend 1 heaping cup of rolled oats into flour)
1 scoop vanilla protein powder (optional but adds 15–20g protein)
1 tsp baking powder
½ tsp baking soda
1 tbsp granulated sweetener (or honey/maple syrup if not counting sugar)
1 large egg
¾ cup low-fat milk (or unsweetened almond milk for lower calories)
½ cup plain Greek yogurt
½ tsp vanilla extract
½ cup blueberries (fresh or frozen; no need to thaw frozen)
Light butter or oil spray, for cooking
Instructions
1. Mix Dry Ingredients
In a large bowl, whisk together:
Oat flour
Protein powder
Baking powder
Baking soda
Sweetener
2. Combine Wet Ingredients
In a separate bowl, whisk:
Egg
Milk
Greek yogurt
Vanilla extract
Whisk until smooth and lump-free.
3. Make the Batter
Pour the wet mixture into the dry ingredients.
Stir until just combined (batter will be thick—don’t overmix).
Gently fold in the blueberries.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat.
Lightly spray with cooking oil or brush with a tiny bit of butter.
Spoon about ¼ cup batter per pancake into the skillet.
Cook for 2–3 minutes or until bubbles form and edges firm up.
Flip and cook for another 1–2 minutes until golden brown and cooked through.
5. Serve & Enjoy
Stack them up and top with:
Extra blueberries
Sugar-free syrup or honey
A dollop of Greek yogurt or nut butter
Tips for Success
Batter too thick? Add a splash of milk to thin slightly.
Want extra fiber? Mix in 1 tbsp chia seeds or ground flax.
Want a sweeter pancake? Add cinnamon or a few drops of stevia to the batter.
Meal prep friendly: Store leftovers in the fridge for 2–3 days or freeze for up to 1 month.