Rest the batter
Leave the blended batter for two or three minutes so the oats hydrate and the pancakes hold together.
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High-Protein Blueberry Pancakes
Small banana and blueberry pancakes made with egg whites and whey protein for a quick protein-rich breakfast.
Total time20 min
Calories208 kcal
Protein28g
Serves2
Step by step
Method
- 01
Mash the banana, then mix in the egg whites and protein powder.
- 02
Fold in the blueberries. Add a small splash of almond milk if the batter is too thick.
- 03
Heat a lightly greased pan over low-medium heat and cook six small pancakes in batches.
- 04
Cook for 3–4 minutes until bubbles appear and the base is set, then flip and cook for another 2–3 minutes. Serve three pancakes per portion.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Use moderate heat
Cook slowly enough for the centre to set before flipping; protein-rich batter colours quickly.
Freeze in layers
Cool completely and place parchment between portions so individual pancakes are easy to reheat.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Cast Iron Skillet
Useful for building a strong sear on steaks, chicken and other proteins.
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