Blueberry Protein Pancakes

Name: Blueberry Protein Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 40 g Protein powder; 80 g Oat flour; 2 Egg, beaten; 120 g Blueberry, rinsed; 6 g Baking powder; 1 g Salt; 120 ml Water; 10 g Butter, for the skillet

Blueberry Protein Pancakes · ready in 25 min · 2 servings · 384 kcal per serving · easy · 8 ingredients

A quick fusion breakfast stack where oat flour gives nutty body, protein powder adds staying power, and blueberries burst into jammy pockets.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 2
kcal: 384
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

40 gProtein powder
80 gOat flour
2Egg, beaten
120 gBlueberry, rinsed
6 gBaking powder
1 gSalt
120 mlWater
10 gButter, for the skillet

Equipment

stovetop, mixing bowl, whisk, spatula, nonstick skillet, ladle, measuring spoon, plate, spoon

Instructions

Gather Ingredients
Gather the measured ingredients, a bowl, whisk, spatula, nonstick skillet, ladle, measuring spoons, and kitchen scale before mixing. · 2 min
What to look for: All ingredients and tools are ready on the counter
Mix Dry
Whisk protein powder, oat flour, baking powder, and salt in the bowl until the color looks even and no visible pockets remain. · 2 min
What to look for: Dry mixture looks evenly blended
Beat Wet
Beat eggs with water in a second bowl until loose and lightly foamy, then pour into the dry mixture. · 2 min
What to look for: Egg mixture is fluid with small bubbles
Rest Batter
Fold the batter gently until just combined, then rest it for 5 minutes so the oat flour hydrates and thickens. · 5 min
What to look for: Batter is thick but spoonable
Fold Blueberries
Fold blueberries through the thick batter with a spatula, keeping a few whole berries visible for even bursts in each pancake. · 2 min
What to look for: Blueberries are evenly scattered through the batter
Heat Skillet
Heat a nonstick skillet over medium heat and melt a thin film of butter until it foams but does not brown. · 2 min
What to look for: Butter is foamy and the skillet surface looks glossy
Cook First Side
Ladle batter into small rounds, working in batches, and cook until bubbles appear, edges set, and bottoms turn golden. · 8 min
What to look for: Bubbles form on top and the edges look matte
Flip Pancakes
Flip each pancake once and cook the second side until puffed, golden, and firm in the center, then move to a plate. · 6 min
What to look for: Both sides are golden and the pancakes spring back lightly
Serve Warm
Serve the pancakes warm in a stack, spooning any loose blueberries from the pan over the top. · 1 min
What to look for: Warm stack with visible blueberry pockets

Nutrition (per serving)

kcal	384
Protein	28 g
Carbohydrates	38 g
of which sugars	8 g
Fat	13 g
of which saturated	5 g
Fibre	6 g
Sodium	669 mg

Nutri-ScoreB

Allergens

Contains: eggs, gluten, milk

May contain: milk, soybeans

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat covered until steaming hot, then rest for 1 minute before serving.

Ingredient substitutions

Protein powder

Oat flour: Lowers protein and makes the pancakes more oat forward

Oat flour

Protein powder: Use less than the oat flour amount because it absorbs liquid strongly

Egg

Water: Use only if needed, the pancakes will be less tender and more fragile

Blueberry

Frozen blueberry: Fold in while still frozen to limit purple streaking

Baking powder

Egg: Extra beaten egg can add a little lift, but the pancakes will be denser

Salt

Sugar: Balances flavor but does not replace saltiness