Fluffy Blueberry Protein Pancakes

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.