Blueberry Protein Pancakes

A perfect post-run feast

Blueberry Protein Pancakes
Photo: Emilie Hebert

These blueberry vegan protein pancakes aren’t just for the weekend! They’re made in the blender, which means less time from start to breakfast and they’re gluten-free. I topped mine with a peanut butter + maple syrup mixture (warning: it’s addicting), but feel free to top with whatever your pancake-lovin’ heart desires!

Makes 10 – 12 pancakes, serves 4 – 5


  • 1 cup rolled oats
  • 1 cup non-dairy milk or water,
    plus more if desired
  • 1/2 cup vanilla protein powder nutritional booster
  • 1/2 cup unsweetened applesauce (can sub mashed bananas or pumpkin puree)
  • 1 Tbsp. flax meal
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. almond extract (optional)
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1 cup blueberries

Optional Topping

  • Maple syrup or peanut butter


Preheat a medium skillet or griddle over medium heat. Lightly grease with cooking spray.

In a blender or food processor, add all ingredients except the blueberries. Blend until completely smooth, adding more liquid if desired for thinner pancakes.

Let the batter sit for 5 minutes.Add blueberries; stir to incorporate evenly.

Use about 2 Tbsp. of batter to form each pancake. Cook on one side until bubbles begin to form, about 3-5 minutes. Flip and cook about 3-5 more minutes.

Serve with a drizzle of maple syrup and peanut butter, and top with extra blueberries.

Nutrition facts per serving without topping: Calories 202; protein 15 g; fat 4 g; carbs 27 g.

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