Fluffy protein pancakes stacked with creamy Greek yoghurt and a warm, jammy blueberry compote. Simple ingredients, seriously delicious results.
⏱️ Prep: 5 min
🔥 Cook: 15 min
🍽️ Serves: 1
⏰ Total: 20 min
Nutrition (per serving)
|
265
Calories
|
16.2g
Protein
|
42.6g
Carbs
|
1.5g
Fat
|
Ingredients
- 1/2 cup Buttermilk Protein Pancake Mix
- 1/2 cup water
- 1/2 cup frozen blueberries
- 2 tbsp water (for the compote)
- 1-2 tsp sweetener of choice (honey, maple syrup or sugar all work great)
- 3-4 tbsp Greek yoghurt (for layering)
Watch the full recipe video
Instructions
Step 1: Start the blueberry compote first add the frozen blueberries, water and sweetener to a small saucepan over medium heat.
Step 2: Cook the compote for 8–10 minutes, stirring occasionally, until the blueberries break down and the mixture thickens to a jammy consistency. Remove from heat and set aside to cool slightly.
Step 3: While the compote cools, add the Buttermilk Protein Pancake Mix and water to a bowl and mix until you get a smooth, pourable batter.
Step 4: Heat a non-stick pan over medium heat and lightly grease with cooking spray or a little butter.
Step 5: Pour the batter to form small-to-medium pancakes and cook for 2–3 minutes per side, until golden and cooked through. Repeat until all the batter is used.
Step 6: Stack the pancakes with a dollop of Greek yoghurt between each layer, then spoon the blueberry compote generously over the top and serve immediately.
💡 Tips
Pro tip: make a double batch of the blueberry compote and store it in the fridge for up to 5 days — it's delicious on overnight oats, yoghurt bowls and toast too.
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