Protein Pancakes

Incredible Almond Flour Blueberry Protein Pancakes

By Evelyn

I’ve written on here before about how my grandmother used to make the best ever pancakes. While she never did end up sharing her recipe for making her famous pancakes with rolled oats, she did teach me how to make a mean batch of blueberry pancakes. I’ve tweaked it just a little bit in the years since in order to make it a little bit healthier by swapping out the refined wheat flour in favor of almond flour. So today I’m absolutely delighted to share this recipe for making grandma’s almond flour blueberry pancakes – it’s a must-try. Wondering what makes this recipe so great? It’s not just the almond flour, or even the blueberries for that matter. The real secret ingredient with these pancakes is the addition of one single medjool date – it makes them deliciously sweet while still keeping them unbelievably nutritious.

Almond Flour Blueberry Protein Pancakes

Incredibly Delicious and Nutritious Blueberry Pancakes

Another great thing about this recipe is how easy it is to make. You’ll just need a blender and a non stick skillet to get everything ready and cooked. To start, you’ll want to add all your ingredients, except the blueberries, into the blender – ¼ cup of vanilla protein powder, ½ cup of almond flour, four egg whites, and one pitted, chopped up medjool date.

Almond flour is used to make the pancakes for two main reasons. Number one is that I don’t use refined wheat flour for any of my cooking needs whatsoever. There’s increasing evidence that both whole and refined grains can cause inflammation. (1) Considering that chronic inflammation is at the root of diseases like cancer, diabetes, and heart disease, it’s probably a good idea to completely eliminate anything known to cause inflammation. The second main reason to use almond flour as an alternative is because of how nutrient-dense it is. It’s a great source of fiber, protein, and healthy fats that will give your pancakes a delightfully nutty flavor.

Almond Flour Blueberry Protein Pancakes

Almond Flour Blueberry Protein Pancakes

The real secret ingredient in these pancakes is definitely the medjool date though. It works together amazingly well with the rest of the ingredients used to add an incredible naturally sweet flavor to the pancakes. Dates are also incredibly good for you as well, with research showing they have some pretty potent antioxidant and anti-inflammatory effects. (2)

Almond Flour Blueberry Protein Pancakes

Almond Flour Blueberry Protein Pancakes

After blending all of the ingredients together, gradually fold in ¼ cup of fresh blueberries. If you enjoy blueberry pancakes in general, just wait until you try them with these almond flour pancakes. Not only are they naturally sweet, but they also provide a ton of fiber and essential vitamins and minerals, including folate, vitamin C, potassium, and vitamin B6. Blueberries are also widely known to be an antioxidant powerhouse, and there’s increasing evidence that shows they contain potent anti-cancer properties as well. (3)

Once the blueberries have been folded in, you can cook lightly grease the non stick skillet with coconut oil and then cook them. I like to serve them warm with more fresh blueberries and raw honey as a topping when I make them. Feel free to use whatever topping you’d like though – they’re also fantastic with organic maple syrup!

More Protein Pancake Recipes:

Quick Low Carb Protein Pancakes
Lip Smacking-ingly Good Vegan Protein Pancakes
The Best Protein Powder Pancake Recipe
5-Ingredient Banana Protein Pancakes
Make-Ahead Protein Pancake Mix


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Almond Flour Blueberry Protein Pancakes

Incredible Almond Flour Blueberry Protein Pancakes



¼ cup vanilla protein powder

½ cup almond flour

4 egg whites

1 pitted medjool date, chopped

¼ cup fresh blueberries, plus extra for topping

Coconut oil for greasing


  1. Place all the ingredients except blueberries in a blender and blend until smooth.
  2. Fold in the blueberries.
  3. Lightly grease a non stick skillet with coconut oil.
  4. Heat the skillet over medium low heat until hot.
  5. Drop 1/8 cup of batter for each pancake onto the hot skillet.
  6. Cook until small bubbles begin to form on the top.
  7. Carefully flip the pancakes and cook on the other side 30- 60 seconds or until cooked through.
  8. Serve warm with extra blueberries.


  • Serving Size: 1
  • Calories: 341
  • Carbohydrates: 25.5 g
  • Fat: 5.5 g
  • Sugar: 11.6 g
  • Protein: 28.2 g

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