Blueberry Protein Pancake Bread - 6-Ingredients, Quick, Heathy!
Prep Time10mins
Cook Time45mins
Total Time55mins
Servings: 12slices, ⅔” thick
Calories: 118kcal
Course: Breakfast, Post-Workout
Cuisine: American
An unbelievable Blueberry Protein Pancake Bread made with protein pancake mix, protein powder and just 4 more ingredients! This protein pancake loaf is a healthy quick bread perfect for breakfast, snack or post workout.
Ingredients
2¼cupsProtein Pancake Mix, or any just-add-water pancake mix, weighed ~227g
½cupVanilla Protein Powder, 45g, 1½ scoops
⅔cupUnsweetened Almond Milk, 160ml
½cupNon fat Greek Yogurt, 112g
2Eggs
2cupsBlueberries, 296g
1Tbspmore Protein Pancake Mix
Instructions
Preheat oven to 350°F and line an 8½" x 4½" loaf pan with parchment paper.
In a large bowl, whisk together milk, Greek yogurt and eggs.
In another bowl combine protein pancake mix and protein powder.
Add dry mix to wet and fold to combine.Don’t over-mix or loaf will be dense.Batter should be fairly thick; Add 1-2 Tbsp water if it’s too thick, or 1 Tbsp more pancake mix if it’s too runny.
Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra pancake mix and toss to coat.Required to prevent them from sinking to the bottom.
Add blueberries to batter and fold to combine.Do not over-mix.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining blueberries.
Bake for 45-50 minutes. A toothpick inserted into center should come out dry.
Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely.
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
Nutrition value is calculated using products recommended below.
See post for alternate ingredients, tips and storage options.