Peanut Butter Protein Pancake with Blueberry Vanilla Topping
Elevate your breakfast game with these Peanut Butter Protein Pancakes with Blueberry Vanilla Topping—a perfect fusion of indulgence and nutrition! Made with oat flour, a scoop of vanilla protein powder, and creamy peanut butter, these fluffy pancakes are packed with protein and healthy carbs to fuel your day. The warm, luscious blueberry topping, sweetened with a touch of maple syrup and infused with vanilla, adds a burst of fruity flavor that perfectly complements the nutty, cinnamon-spiced pancakes. Ready in just 25 minutes, this easy recipe is ideal for a weekend breakfast or post-workout meal. Serve them stacked high and drizzled generously with the vibrant topping for a deliciously wholesome treat that feels like an indulgence. Perfect for fitness enthusiasts and pancake lovers alike!
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Recipe Information
Ingredients
- 1 cup oat flour
- 1 scoop (approx. 30g) vanilla protein powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons ground cinnamon
- 1 egg
- 0.75 cup unsweetened almond milk
- 2 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon pure maple syrup
- 1 teaspoon cornstarch
Instructions
In a mixing bowl, combine oat flour, protein powder, baking powder, and ground cinnamon. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk the egg, then add almond milk, peanut butter, honey, and vanilla extract. Whisk until smooth and creamy.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5 minutes to slightly thicken.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
To make the blueberry vanilla topping, combine blueberries, water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to burst, about 5 minutes.
In a small bowl, mix the cornstarch with 1 teaspoon of water to create a slurry. Stir the slurry into the blueberry mixture and cook for 1-2 minutes, until the sauce thickens. Remove from heat and stir in vanilla extract.
Stack the pancakes on a plate and generously spoon the blueberry vanilla topping over them. Serve warm and enjoy!
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 22.5 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 293 mg | 23% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
