Eat Well – April 2018

Blueberry Oat Protein Pancakes

Oh pancakes, how I love thee.

I only wish you loved me as much.

I think I love the IDEA of pancakes. If I actually were to start my day with a stack of carb heavy and maple syrup laden pancakes I would feel blah the rest of the day. The sugar crash hits me mid-morning and I never seem to recover.

Which is why these Blueberry Oat Protein Pancakes are so amazing!

They deliver the  delicious flavor and experience of pancakes without the crash and icky after effects. The protein from the eggs and almond butter offer the perfect boost to start the day, while the oats give fiber to keep you full until lunch. The bananas add the perfect hint of sweetness, so no maple syrup is needed (even though I won’t tell if you add a bit just for fun :).

The amazing thing about this recipe is the amount of pancakes it makes! I easily get 10-12 out of one batch (depending on how big I make the cakes). A regular serving size is two, and I usually eat mine with a smear of almond butter and some fruit. My daughter eats one with some yogurt on the side and my hubby takes three to get his fill.

While you could try to cut the recipe in half, I haven’t had great luck with the ratios (I mean, how in the world do you cut an egg in half?). So I usually stick with the full recipe and just freeze the extras or eat them the next day.

When I have been in a pinch and needed pancakes ASAP but only had two eggs, I used a full banana and about 1/3 of the other items. It worked fine! You can always add a little almond milk or water to thin the batter if needed.

You can use fresh or frozen blueberries depending on what you have on hand (or leave them out completely in a pinch!). If you are using frozen, keep them completely frozen and toss them in a little corn starch to coat. This helps them from bleeding purple all through your batter.

The next time you have a need for a filling and delicious breakfast that tastes indulgent, try these Blueberry Oat Protein Pancakes! You don’t be disappointed.

Blueberry Oat Protein Pancakes


  • 5 eggs
  • 2 ripe bananas
  • 1/2 cup rolled oats
  • 1/3 cup almond butter
  • 2 teaspoons cinnamon
  • 1/3-1/2 blueberries frozen or fresh


  • Place all ingredients except blueberries in a blender.
  • Blend until the oats are broken down and the batter is smooth.
  • Stir in the blueberries.
  • Pour onto a griddle at medium heat.
  • Cook approximately 2 minutes on each side, or until golden brown.
  • Serve with fresh fruit, yogurt or almond butter.