These blueberry banana protein pancakes are made with egg and Skyr, which makes them more filling than regular pancakes. They are not the fluffy American style pancakes you sometimes see online. These are more soft, moist and hearty, which makes them perfect when you want a warm breakfast that keeps you full for a longer time.
I made these pancakes on one of those mornings when I wanted something good, but not too complicated. Half a banana on the counter, some blueberries, one egg and a big spoon of Skyr were enough to start. I use a special pancake pan with four small shapes in it, which is very handy for this recipe. The batter is soft because of the banana and Skyr, so the small shapes help the pancakes stay together while baking.
Ingredients for one serving
This recipe makes about 4 small blueberry banana pancakes, enough for 1 person as breakfast. Double the ingredients if you want to make them for two people.
- Half banana, about 4 inches long
- 1 egg
- 1 heaping big spoon Skyr, high protein quark or cottage cheese
- A pinch of salt
- 3 heaping tablespoons spelt flour
- 1 teaspoon coconut flakes, optional
- 1 handful blueberries
- Coconut oil, for baking
Optional for extra protein: add 1 teaspoon vanilla protein powder or collagen powder.
Because this recipe only needs half a banana, I usually put the other half in the freezer for a smoothie later. Frozen banana makes a smoothie creamy and sweet, so nothing goes to waste. You can find my smoothie bowl recipes here.
How to make blueberry banana pancakes
Start with the wet ingredients. Mash the banana in a bowl and add the egg, the heaping spoon of Skyr and a pinch of salt. Whisk everything well with a fork until the banana is soft and the egg is mixed in. Now add the dry ingredients. Stir in the spelt flour and the coconut flakes if you use them. The batter should be thick and soft, not runny. If you add protein powder or collagen, mix it in at this point too. Gently stir in the blueberries at the end. Do not add too many, even when you love blueberries like I do. They make the pancakes taste fresh and juicy, but too many berries make the batter too wet and harder to flip.
Heat a little coconut oil in your pancake pan or frying pan over medium heat. Spoon the batter into 4 small pancake shapes. Bake them slowly for about 15 minutes in total, turning them carefully when the bottom is firm and golden.
Keep the heat medium, not too high. These pancakes need a little time to cook through because of the banana, Skyr and berries.
Easy variations
You can keep these blueberry banana pancakes very simple, or add a little extra depending on what you have at home. Vanilla protein powder gives them a sweeter taste and a bit more protein. Collagen powder is also easy to add because it usually has a neutral flavor. Cottage cheese works well instead of Skyr, but the texture can be a little more rustic. High protein quark is a good option too. If you like more crunch, add some crushed nuts on top after baking.
Serve the pancakes on a beautiful plate with extra blueberries, coconut flakes and a drizzle of honey, agave syrup or maple syrup. I also like an extra spoon of Skyr on the side. It makes the plate look fresh and gives the breakfast a bit more protein too.
Let Me Inspire You takeaways
These blueberry banana pancakes are simple, filling and perfect for a slow breakfast at home. The banana and Skyr make the batter soft, so keep the pancakes small and bake them slowly in coconut oil. One handful of blueberries is enough. Add a little protein powder or collagen if you like, and serve them warm with extra berries, coconut, Skyr or a little honey, agave syrup or maple syrup. Let me know what you think of these pancakes!
Prefer oatmeal instead of spelt flour? Try my blueberry oatmeal pancakes too.
