Super-High Protein Pancakes with Blueberries ~ quick & easy, low carb & flour-free

Super-High Protein Pancakes with Blueberries ~ These low carb/flour-free, quick & easy, really high protein  pancakes are great for breakfast, but would be good any time the mood strikes.   :)

Fellow blogging buddy ~ Enid, of Enid Jones Photography ~ asked me if I had a good, high protein pancake recipe.  Since I'm not much of a breakfast eater, I really didn't ~ but, I was up for the challenge.  So, I surfed around the 'net & found this recipe, over on ~ Oatmeal After Spinning ~ that sounded intriguing.

I was inspired to create this pancake batter ~ that looks & behaves quite a bit like a traditional batter.  The cool thing about this pancake, is that it's ~ really high protein, is flour-free, pretty low carb/low fat AND it's also super tasty, quick & easy to make.  Booyah!!  Adding blueberries to the batter really makes it shine & if you're so inclined (I'm so inclined), add a few more to top it all off. (maybe with a little syrup, too :)  Roy & I devoured these little gems, in no time flat.  These high protein/low carb blueberry pancakes might just make a morning person/cook out of me yet... just maybe.   :)

Super-High Protein Pancakes with Blueberries ~ quick & low carb
serves one - 4 pancakes
To see nutritional stats ~ CLICK HERE ~


  • 1/3 cup fat-free cottage cheese (or cottage cheese of choice) 
  • 1 egg 
  • 1 scoop vanilla whey protein powder 
  • 1/2 tsp baking powder 
  • 1 Tbsp water 
  • 1/8 tsp vanilla extract 
  • 1/8 tsp cinnamon 
  • a dash of salt 
  • 1 Equal packet or sweetener of choice, to taste (optional)
  • 3 Tbsp frozen wild blueberries 
  • Pam cooking spray
  • your favorite pancake toppings (optional)


Blend first 9 ingredients (EXCEPT the blueberries) in a small food processor until fully blended & no lumps are remaining ~ scraping down sides if necessary.  Transfer batter to a bowl, let rest 5 minutes, then gently stir in the blueberries. 

Preheat skillet over medium-low heat while batter is resting. 

Spray skillet with Pam & ladle out the pancake batter into 4 pancakes.  Cook for approx. 4 minutes on one side (or until edges start to turn golden brown & a few bubbles appear) and flip. Cook for an additional 2-3 minutes on the other side. (they almost cook like traditional pancakes, but not quite. They will not get all the bubbles on top like regular pancakes do)

When both sides are golden brown, they're ready to eat.

Enjoy the pancakes as is (naked :) or finish them off with one of your favorite toppings, as desired. (optional) 

For my toppings I added ~ 3 Tbsp frozen blueberries, nuked for one minute & then mixed with a bit of sugar-free pancake syrup (I call it my ~ Blueberry Pancake Syrup) and a few squirts of  'I Can't Believe It's Not Butter' Spray. 

Other topping ideas to consider... fresh fruit; unsweetened applesauce; syrup (regular, light or sugar-free); nut butter; jam; butter/margarine.


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