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Blueberry Banana Protein Pancakes

Makes 1 Serving

Macros: 284 cal, fat 8g, carbs 39g, fibre 5g, protein 16g


1/2 Egg

2 Tbsps Protein Powder

1 1/2 tsps Ground Flax Seed

1/2 Banana

1 1/2 tsps Unsweetened Almond Milk

2 Tbsps Oats

1/2 tsp Cinnamon

2 Tbsps Blueberries

3/4 Coconut Oil

1 Tbsp Maple Syrup


In a mixing bowl or blender, mix the egg, protein powder, flax seed, banana, almond milk, cinnamon and oats.

Stir blueberries into mixture.

Heat coconut oil in a frying pan over medium-low heat. Pour in batter and cook pancakes about 2 minutes per side, or until they're firm enough to flip.

Serve topped with blueberries, maple syrup and sprinkle with cinnamon.

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to two months. Reheat in a pan or in the toaster.

Serving Size: One serving is approximately one large pancake or two small pancakes.

Egg Free: Swap out the egg(s) for flax eggs. For every 1 egg, replace it with 1 tbsp ground flax seed mixed with 3 tbsp water.

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