Recipe

Blueberry pancakes that hit 36g of protein before 9am.

Kieran By Kieran
25 June 2026 · 1 min read
Prep 5 mins Cook 10 mins Serves 1 Easy
A high protein blueberry pancake topped with fresh blueberries, served on a white plate

0

Calories

0g

Protein

0g

Carbs

0g

Fat

Per serving (makes 1).

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One pan, five ingredients, fifteen minutes, and you're sitting down to a stack of blueberry pancakes with 36 grams of protein before most people have found their keys.

The base is egg whites and vanilla whey, which sounds like a strange combination until you taste it. Mashed banana holds everything together and adds just enough sweetness that you won't reach for syrup. Gluten free, low carb, genuinely quick, and legitimately good enough to make on a Sunday when you're not even trying to be healthy.

Pancakes that work for your goals and actually taste like pancakes. Both things are true at the same time.

Method

Whisk the base. Whisk together the egg whites and protein powder until combined.

Mix in the fruit. Stir in the mashed banana and add the blueberries. If the mixture seems too thick, add a splash of almond milk to thin it.

Cook until bubbles form. Heat the coconut oil in a pan over low-medium heat. Pour in the pancake mixture and cook until little bubbles form on the surface, about 5 minutes.

Flip and finish. Make sure the pancake has set enough before flipping, then turn it over and cook for another 2-3 minutes.

Serve. Serve with your favourite toppings. You can also make 3 small pancakes instead of 1 large.

Chef's tips

  • Go smaller. Three small pancakes instead of one large gives you more surface area to crisp up the edges.
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Kieran The chef

Kieran

Chef of 15 years, nutrition coach, and the one actually cooking your meals in Hawke's Bay. More about Kieran

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