It’s often said that breakfast is the most important meal of the day, and I don’t fully disagree with this notion. A good breakfast can set you up for an entire day of healthy eating (not to mention, make you feel like you can take on the world). Lately, my go-to breakfast has been high-protein blueberry pancakes.
And when I say high-protein, I mean HIGH PROTEIN. These puppies provide a whopping 36 grams per serving, which will help reduce mid-morning cravings and keep you full until lunch.
Want to save precious time in the mornings? Multiply this recipe by 5 and cook up enough high-protein blueberry pancakes for a week’s worth of breakfasts.
High-Protein Blueberry Pancakes
Yields: 1 serving
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1/4 cup liquid egg whites (about 4 eggs)
- 1 scoop (25g) vanilla whey protein powder (we like Ascent)
- 1/2 banana, mashed
- almond milk as needed to thin batter
- 1/4 cup fresh or frozen (no sugar added) blueberries
- 1/2 teaspoon coconut oil
Whisk together the egg whites and protein powder.
Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick, add a splash of almond milk to thin it.
Heat the coconut oil in a pan to low-medium. Pour in the pancake mixture and cook until little bubbles form (about 5 minutes).
Make sure the pancake has set enough before you try flipping it, then flip over. Cook the pancake for another 2-3 minutes.
You can also make 3 small pancakes instead of 1 large.
Serve with your favorite toppings.
Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!
Easy, filling, and delicious!
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