Ingredients
Scale
- 1 cup of all-purpose flour or whole wheat flour
- 1 scoop of vanilla protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt (preferably plain or vanilla)
- 1/2 cup milk (dairy or plant-based)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Optional: maple syrup or honey for serving
Instructions
- In a large bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- In another bowl, mix the Greek yogurt, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the blueberries carefully.
- Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges are set, about 2-3 minutes, then flip and cook another 2 minutes until golden brown.
- Serve hot with maple syrup, additional blueberries, or Greek yogurt. Garnish with chopped nuts or honey if desired.
Notes
- For dairy-free option, substitute Greek yogurt with coconut yogurt or blended silken tofu.
- To keep pancakes warm, place cooked pancakes in a low oven or microwave briefly before serving.
- Feel free to add other fruits like raspberries or sliced strawberries for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High-Protein, Vegetarian
Nutrition
- Serving Size: 1 pancake (about 1/4 of the batch)
- Calories: 180 Kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg