Protein Pancakes with Blueberry Cream

Protein Pancakes with Blue Berries

I think all food bloggers have a pancake recipe in their collection. This is one of the fastest pancakes you will make and the greatest part is this pancake is super clean and does not contain sugar or flour. If you are celiac or gluten intolerant look for uncontaminated oat bran. Adding ground chia gives this pancake a protein and nutritional boost however you can also use ground flaxseed. Occasionally I add protein powder and reduce the oat bran but that depends on who I share them with. Today it was Ava and I sharing this batch so I left the protein powder out. Ava prefers her pancake with maple syrup but I prefer tahini, nut butter or greek yogurt and berries.

For the blueberry cream, I simply mash a few frozen blueberries and keep a few whole then fold in goat yogurt or greek yogurt.

Nutrition: Chia is a great source of Omega 3, calcium, magnesium, iron, vitamin C and antioxidants. Why wouldn’t you want to include it in your diet? Chia is also a great source of fiber so I try and include chia in our meals a few times a week.

Protein Pancakes

Serves 2

  • 2 large eggs
  • 1 ripe banana
  • 1 tablespoon ground chia
  • 4 tablespoons oat bran
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • coconut oil for cooking


  1. Mash the banana in a small bowl. Add in the eggs and incorporate.  Stir in oat bran, chia, cinnamon and sea salt and let sit for a few minutes.
  2. Divide batter between 4 pancakes and cook in a nonstick skillet with a little coconut oil. Brown on both sides and serve.

For vegan/vegetarian omit the yogurt and replace the eggs with 2 flax eggs.