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Blueberry Protein Pancakes

Course Breakfast
Cuisine American
Servings 24 pancakes


  • 1 1/4 cups whole wheat flour
  • 4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup unsweetened almond milk
  • 1/2 cup apple sauce
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 2 -4 scoops unflavored collagen, I like BUBS Naturals
  • 3 cups blueberries


  • In a large bowl, combine the flour, baking powder, salt, and collagen. Set aside
  • In a medium bowl, whisk the almond milk, apple sauce, eggs, vanilla, and maple syrup. Combine the dry and wet mixtures. Do not overmix. Otherwise, you would have fluffy pancakes. Once combine let it sit for at least 10-15 minutes to "thicken" up.
  • Heat griddle or pancake pan over medium heat and spray with coconut or avocado oil. Use a 1/4 cup to pour the batter onto the griddle/pan. Drop the desired amount of blueberries on each pancake. When the pancakes start to bubble flip and cook the other side for 2 minutes or so. Transfer to a wire rack. Enjoy with your favorite topping. Prep a double batch and have them all week!
  • Enjoy with your favorite toppings.


Pro tip: Prep a double batch and have them all week!
Keyword pancakes