Blueberry Protein Pancake Bread Recipe
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.
- 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
Scale
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the protein pancake mix and vanilla protein powder until evenly combined.
- 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.
- 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.
- Combine Blueberries with Batter: Fold the coated blueberries gently into the batter, avoiding over-mixing to maintain batter lightness and prevent breaking the berries.
- 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.
- 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.
- 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
