Blueberry Protein Pancake Bread Recipe

Introduction

Blueberry Protein Pancake Bread is a delicious and nutritious twist on your usual breakfast. Packed with protein and fresh blueberries, it’s perfect for a healthy start or a satisfying snack. This easy-to-make loaf combines the flavors of pancakes with the convenience of bread.

Ingredients

• 1¾ cups Protein Pancake Mix (or any just-add-water pancake mix, 210g)
• ½ cup Vanilla Protein Powder (45g, Whey-casein)
• ⅔ cup Unsweetened Almond Milk (160ml)
• ¾ cup Non fat Greek Yogurt (168g)
• 2 Eggs
• 1½ cups Blueberries (220g)
• 1 Tbsp Pancake Mix

Instructions

1. Step 1: Preheat oven to 350°F and line an 8½” x 4½” loaf pan with parchment paper.
2. Step 2: In a large bowl, whisk together the protein pancake mix and protein powder.
3. Step 3: Add almond milk, Greek yogurt, and eggs to the dry ingredients and whisk until just combined. Be careful not to over-mix to avoid a dense loaf. The batter should be fairly thick. If it’s too thick, add 1-2 tablespoons of water; if too runny, add an extra tablespoon of pancake mix.
4. Step 4: Place blueberries in a bowl, reserve a few for topping, sprinkle with 1 tablespoon of pancake mix, and toss to coat. This helps prevent the blueberries from sinking.
5. Step 5: Gently fold the coated blueberries into the batter, being careful not to over-mix.
6. Step 6: Transfer the batter into the prepared loaf pan, smooth the top with a spatula or the back of a spoon, and sprinkle with the remaining blueberries.
7. Step 7: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the loaf cool for 10 minutes in the pan, then remove it and transfer to a wire rack to cool completely.

Tips & Variations

• For a nutty flavor, add a handful of chopped walnuts or pecans to the batter before baking.
• Use fresh or frozen blueberries; if frozen, do not thaw before adding to the batter.
• If you prefer a sweeter loaf, add a tablespoon of honey or maple syrup to the batter.
• Swap almond milk for your favorite milk alternative or regular cow’s milk.

Storage

Store the blueberry protein pancake bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze slices individually wrapped for up to 3 months. Reheat gently in the microwave or toaster before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder?

Yes, you can use any vanilla-flavored protein powder you prefer, but whey or whey-casein blends work best for texture and flavor.

Can I make this recipe gluten-free?

If your protein pancake mix and pancake mix are gluten-free, this recipe will be gluten-free as well. Always check the labels to ensure all ingredients meet your dietary needs.

Blueberry Protein Pancake Bread Recipe

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★★★★★

4.8 from 87 reviews

This Blueberry Protein Pancake Bread is a delicious and nutritious twist on traditional pancakes, baked into a convenient loaf form. Made with protein pancake mix, vanilla protein powder, and packed with fresh blueberries, it offers a satisfying, protein-rich breakfast or snack option. Moist and tender with bursts of sweet blueberries throughout, this bread is perfect for those looking to combine taste with health benefits.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Total Time: 55-60 minutes
• Yield: 8 slices 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Dry Ingredients

• 1¾ cups Protein Pancake Mix (or any just-add-water pancake mix, 210g)
• ½ cup Vanilla Protein Powder (45g, Whey-casein)
• 1 Tbsp Pancake Mix (for coating blueberries)

Wet Ingredients

• ⅔ cup Unsweetened Almond Milk (160ml)
• ¾ cup Non-fat Greek Yogurt (168g)
• 2 Eggs

Fruit

• 1½ cups Blueberries (220g)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8½” x 4½” loaf pan with parchment paper to prevent sticking and allow easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the protein pancake mix and vanilla protein powder until evenly combined.
3. Add Wet Ingredients: Pour in the unsweetened almond milk, non-fat Greek yogurt, and eggs. Whisk gently just until combined to avoid over-mixing, which can result in a dense loaf. The batter should be thick; adjust with 1-2 tablespoons of water if too thick or add 1 tablespoon more pancake mix if too runny.
4. Prepare Blueberries: Place the blueberries in a separate bowl, reserve a few for topping. Sprinkle them with 1 tablespoon of pancake mix and toss to coat, which prevents them from sinking during baking.
5. Combine Blueberries with Batter: Fold the coated blueberries gently into the batter, avoiding over-mixing to maintain batter lightness and prevent breaking the berries.
6. Transfer to Pan and Top: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula or the back of a spoon. Sprinkle the reserved blueberries evenly on top for a decorative and flavorful finish.
7. Bake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
8. Cool: Allow the bread to cool in the pan for 10 minutes before carefully removing it. Transfer to a wire rack to cool completely, which helps set the texture and makes slicing easier.

Notes

• Do not over-mix the batter to ensure a light, fluffy texture and avoid a dense loaf.
• Coating the blueberries with pancake mix prevents them from sinking to the bottom of the bread.
• Baking time may vary slightly depending on your oven; start checking at 45 minutes.
• Store the bread in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
• Feel free to substitute the almond milk with any other milk of choice.

Keywords: blueberry protein pancake bread, protein pancake bread, blueberry loaf, healthy breakfast bread, high protein pancakes baked