Berries and Cream Protein Pancakes

Happy Sunday!! How is everyone's weekend going? 

Hopefully it's going well but it's about to get even better! 


I've been experimenting with protein pancake recipes and I've come up with a fluffy and very tasty berries and cream one that I want to share with you. 

This was my first time using apple sauce in a pancake batter and I loved the outcome. Just so you know, in most protein pancake recipes you can substitute apple sauce for mashed bananas, greek yogurt or even cottage cheese. Play around with it and see what you like!



1/2 Cup Gluten-Free Rolled Oats, puled to a flour

1 Scoop Whey protein powder (I used ISO-100 Vanilla)

3 egg whites

1/3 Cup unsweetened apple sauce

1 tsp baking powder

1/4 Cup blueberries


For the "cream frosting":

1/4 Cup nonfat greek yogurt (I used Fage 0%)

1/4 Cup unsweetened almond milk

1 packet of stevia (or any sweetener you prefer)

1/4 Cup blueberries

1/3 Cup raspberries



For the pancakes:

1. Blend all ingredients together in a blender (I prefer a nutribullet) except for the blueberries. This batter is very fluffy so many sure you have extra room in your blender. 

2. Preheat a pan and pour a dollop-size scoop of the pancake batter onto the pan. Drop a few blueberries onto the pancake and flip when the bottom is golden brown (about 2-3 minutes) Be sure not to burn them or let the pan get too hot! Stack and make the "cream frosting"

For the "cream frosting":

1. In a small bowl, mix together the greek yogurt, stevia and almond milk. Pour the mixture over the stack of pancakes and top with berries. 

2. Enjoy!


For the blueberry pancakes:

Calories: 370

Fat: 3g

Carbs: 47g

Sugar: 13g

Protein: 42g


For the toppings:

Calories: 100

Fat: 2g

Carbs: 13g

Sugar: 9g

Protein: 7g