Ingredients
- 1 cup all-purpose flour (125 g)
- 1 cup whole wheat flour (125 g)
- 1½ tablespoons baking powder
- 1 scoop vanilla protein powder (43 g; about a heaping 1/2 cup)
- ¼ cup maple syrup (82 g)
- 1¼ cups milk (308 g; dairy or non-dairy)
- 2 large eggs
- ¼ cup coconut oil, melted (52 g; or butter)
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and protein powder.
- Add maple syrup, milk, eggs, and melted coconut oil. Stir until just combined—do not overmix.
- Grease a 9x13 inch baking pan with oil and wipe evenly with a paper towel.
- Pour the pancake batter into the prepared pan and spread evenly. Sprinkle the blueberries over the top.
- Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back to the touch.
- Let cool for 10–20 minutes before slicing into 8 portions.
Notes
- Flour: You can use all-purpose only, whole wheat only, or a mix as written.
- Protein powder: Use your favorite vanilla-flavored protein powder. Avoid plant-based powders if they absorb too much liquid—adjust with more milk if needed.
- Maple syrup: Can substitute honey or another liquid sweetener.
- Blueberries: If using frozen, do not thaw before adding to the batter to avoid excess moisture.
- Store in the fridge for up to 4 days or freeze for up to 3 months. Thaw completely before reheating.
- Serve with yogurt, fresh fruit, or extra maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 47 mg
