These Lemon Blueberry High Protein Pancakes are the perfect easy and healthy breakfast – they’re high in protein and super delicious – you won’t even miss the flour!
I’ve been meaning to try protein pancakes for the longest time now.
I mean, c’mon…pancakes that are GOOD for you??
Yes, please!
Breakfast has always been my favorite meal. If I had unlimited time and money and the concept of carbs meant nothing to me, I think I would eat breakfast out at some diner every single morning of my life.
And I’d get pancakes for sure.
Problem is I don’t have unlimited time or money. But, possibly even more true: carbs.
That’s what makes these high protein pancakes so perfect! Not only are they a delicious (and easy!) way to get my breakfast fix any time of the day or week, they’re also super healthy.
Don’t mind me — I’ll just be eating my protes THIS way from now on.
So, if you’re looking for a healthy way to enjoy your breakfast cravings AND to stay true to your macros, give these delicious Lemon Blueberry High Protein Pancakes a try and you’ll be one happy, fit camper.
How To Make Protein Pancakes
Between the vanilla protein powder, cottage cheese, and egg whites, these pancakes are packed with protein, making them super delicious and satisfying!
You won’t believe how easy it is to make your own protein pancakes. All you have to use is a blender to purée all the ingredients and then fold in the blueberries just before cooking them in a little coconut oil on the stove. Now that’s what I call no-brainer pancakes.
Lemon Blueberry High Protein Pancakes
While you’re at it, I recommend topping these pancakes with this quick lemon yogurt sauce – it’s the perfect healthy combination!
How to Store Protein Pancakes
One of my favorite things to do is to make these high protein pancakes in bulk and then store them for later. That way, I can reheat them throughout the week and enjoy a high protein pancake breakfast.
Here’s how to do it:
- Allow the pancakes to cool to room temperature before storing.
- Use either a ziplock bag or air-tight meal prep container for storage.
- Stack the protein pancakes in the storage container, placing a piece of wax paper or parchment paper in between each pancake.
- Place the stored protein pancakes in the refrigerator or freezer.
- If refrigerating, these protein pancakes will store for 1 week.
- If freezing, these lemon blueberry pancakes will last up to 2 months.
- Store the lemon yogurt topping and blueberries separately in the refrigerator and then top after reheating.
When ready to eat, just reheat in the microwave for 1 minute if not frozen, 2 minutes if frozen.
These Lemon Blueberry High Protein Pancakes are the perfect easy and healthy breakfast - they're high in protein and super delicious - you wont even miss the flour!
- ½ cup old fashioned oats
- 3 egg whites
- ½ cup cottage cheese
- 2 scoops vanilla protein powder
- 2 tsp freshly squeezed lemon juice
- 1/4 tsp lemon zest
- 1/4 cup water
- 2/3 cup fresh blueberries, plus more for topping
- coconut oil, for greasing pan
- 1/4 cup plain greek yogurt
- 1 tbsp honey
- 1 tsp freshly squeezed lemon juice
- 1/4 tsp lemon zest
- Combine the oats, egg whites, cottage cheese, vanilla powder, 2 tsp. lemon juice, 1/4 tsp. lemon zest, and water in a blender.
- Blend until the mixture is pureed. You may need to scrape some of the protein powder from the sides of the blender, as it tends to stick.
- Once pureed, pour the mixture into a mixing bowl and fold in the blueberries.
- Once the oil is hot, pour 1/3 cup of the pancake mixture into the center of the pan. Allow to cook for 2-4 minutes, or until the edges start to harden and a spatula can easily slide underneath the pancake.
- Flip over and cook an additional 2-4 minutes, or until the batter is cooked through.
- Repeat with remaining pancakes.
- To make the optional yogurt topping, combine the yogurt, honey, lemon juice, and lemon zest in a small mixing bowl.
- To serve, drizzle the yogurt sauce over the pancakes along with a few fresh blueberries and optional lemon zest for garnish.
Recipe Video
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Sandi Mull says
October 9, 2018 at 8:46 amHow big are the scoops for the protein powder? Investors had recipes that give scoops & the size & found that my scoop was quite a bit bigger, so I had to adjust. I haven’t tried them, but had to leave a rating, so my rating is a guess as they look good.
Mcleod says
September 25, 2018 at 10:33 amNot sure what we did wrong. Followed the recipe exactly but the pancake texture was off and soooo dry 🙁
Mar says
April 29, 2018 at 9:05 amDuh, forgot to rate 5 stars… 😀
Mar says
April 29, 2018 at 8:53 amCommenting as I grill them! (Already ate the first one:) These are so great, and a wonderful way to use that vanilla protein… I seriously can’t bare one more smoothie!!
Mine turned out ridiculously yellow from my whey prots, but so yummy and healthy. Thanks so much for the great recipes!!! 🙂
Giulyanna Simmonds says
May 26, 2017 at 11:54 pmGreat recipe, I made some adaptations: as I only had frozen blueberries I mixed them in the blender and also added sweet potato puree. Replaced lemon for orange and added a bit of cinnamon. It’s not the same pancake but turned out yummy still.
Lacey Baier says
April 26, 2018 at 9:36 pmow, those changes sound tasty, too! Thanks for sharing how they turned out!
Nancy says
April 24, 2017 at 10:49 amI just made these with Greek Yogurt instead of the cottage cheese. They were good but after the first one, I did add 1/4 cup almond flour to make them a little more like a pancake instead of a thick crepe. I also added 1/2 a packet of Stevia.
Lacey Baier says
April 26, 2018 at 9:36 pmGood to know – thanks for the sub ideas!
Courtney says
April 18, 2017 at 5:21 pmIs the serving size of 127 cal. per individual pancake or is it for the full 6 pancakes the recipe makes?
Lacey Baier says
April 26, 2018 at 9:37 pmThe serving size is per pancake with the yogurt topping.
Karen says
February 23, 2017 at 5:35 pmThis seems like a good recipe! However, we cannpt eat dairy. Do you have a recommendation to substitute for the 1/2 c cottage cheese?
Lacey Baier says
April 26, 2018 at 9:37 pmYou can use non dairy yogurt 🙂
Cindy Callaghan says
November 20, 2016 at 11:40 amThese sounded so good, however, I could not get them to cook enough to flip without them falling apart! I preheated the griddle at the recommended temperature and greased with coconut oil but did not help.
I did make one change as I did not have protein powder. I substituted ground flax for the protein powder. Could this have been what kept them from staying together.
Lacey Baier says
April 26, 2018 at 9:38 pmHmmm I’ve never had a problem with them not sticking together so I’m guessing it would be the flax – I’ll have to try and figure it out!
Lauren says
September 6, 2016 at 11:21 amI just made these – delicious! I substituted greek yogurt for the cottage cheese. Thanks for the great recipe!
Lacey Baier says
April 26, 2018 at 9:38 pmYay, so glad you enjoyed them!
Andrea Araneda says
June 11, 2016 at 6:51 pmany subs for the cottage cheese? yogurt mayb?
Lacey Baier says
April 26, 2018 at 9:38 pmYep, just sub with plain whole fat greek yogurt 🙂
Pam A says
April 20, 2016 at 8:36 pmif not able to use cottage cheese. what would replace that? thANKS- i LOVE YOUR RECIPES
Lacey Baier says
May 18, 2016 at 9:56 pmYou can try making it without any cottage cheese – I’d bet it would turn out okay 🙂
Hofterzielbeek says
March 18, 2016 at 1:27 amLooks yummy!! I am very eager to try these delicious pancakes.
Lacey Baier says
March 20, 2016 at 10:32 pmYay! Enjoy!!
Angie says
March 7, 2016 at 7:19 pmYour Lemon Blueberry High Protein Pancakes recipe looks YUMMY! I like that it has so much protein.
Lacey Baier says
March 10, 2016 at 11:18 pmYou and me both, Angie 😉 LOVE me some protein! …and, yes, pancakes as well!
Shannon says
July 28, 2015 at 3:57 pmYUM! I love using oats in baking!
Lacey Baier says
July 30, 2015 at 8:36 pmYes, me too! 🙂