Recipe: Blueberry Walnut Protein Pancakes

Breakfast Recipes, Pre + Post Workout Recipes

By: Chris Freytag, CPT

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These protein pancakes are perfect post-workout but so delicious you’ll want to make them all the time. And with 18 grams of protein per two pancakes and 8 grams of fiber, there’s no reason why you can’t. Our protein pancakes are naturally sweetened with banana and blueberries and get their protein punch from protein powder, walnuts and eggs. Plus, they could not be simpler to make – just throw all the ingredients in your blender and you’ve got the perfectly smooth pancake batter in no time. And they’re made without any flour and are dairy free!

Total Time: 15 minutes

Yield: 4 serving(s)


  • 1 cup oats
  • 1 banana, ripe
  • 3 eggs
  • 3 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons protein powder
  • Pinch of salt
  • 3/4 cup blueberries, divided
  • 1/3 walnuts, roughly chopped
  • For serving
  • Additional blueberries
  • Additional walnuts
  • Maple syrup


  1. Place all ingredients in blender reserving 1/2 cup of blueberries and all of the walnuts. Blend until smooth.
  2. Spray griddle with nonstick spray (we like coconut oil) and turn heat to medium.
  3. Using a 1/4 cup measure, scoop batter onto griddle. Sprinkle with a few blueberries and walnuts on each pancake. Once edges start to bubble, flip over and cook an additional minute until done. Repeat with remaining batter, blueberries and walnuts.
  4. Serve with maple syrup.

Nutrition Information Per Serving

Serving Size: 2 pancakes

Calories: 336

Protein: 18 gram(s)

Fat: 13 gram(s)

Carbohydrates: 41 gram(s)

Fiber: 8 gram(s)

Sugar: 8 gram(s)

This recipe makes about 8 pancakes.

Recipe Cuisine: American

From the kitchen of:

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