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Blueberry High Protein Baked Pancake Spoonful

High Protein Blueberry Baked Pancake (High Protein)

5 from 3 votes
Soft, filling, and easy. This baked pancake turns a high-protein batter into a dense, cake-like breakfast that actually holds you over. Applesauce keeps the center moist, and blueberries make it feel like dessert-for-breakfast.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Calories: 292
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Baked Pancake Batter
  • 1/3 cup unsweetened applesauce
  • 1 scoop protein powder about 30g; whey/casein blend preferred
  • 1/4 cup high-protein pancake mix
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1/2 cup blueberries fresh or frozen
  • 1 dash sea salt

Equipment

Kitchen Scale
Digital Kitchen Scale
Beast Blender
Beast Blender
Spatula Set
Silicone Spatula Set
6-inch Round Baking Dish
6-inch Round Baking Dish

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a small (6-inch) baking dish or line with parchment paper.
  2. In a medium bowl or blender, combine the applesauce, protein powder, pancake mix, egg, almond milk, and salt. Whisk or pulse until just combined—do not overmix.
  3. Gently fold in the blueberries using a silicone spatula.
  4. Pour the batter into the dish and bake for 15–20 minutes or until golden brown and puffed up.
  5. Remove from the oven and let the fluffy pancake cool slightly before cutting. Serve warm!

Nutrition

Serving: 1gCalories: 292kcalCarbohydrates: 25gProtein: 38gFat: 5g

Notes

High Protein Blueberry Baked Pancake Tips

TEXTURE TIP: This is thicker and more cake-like than a regular pancake. Let it cool for a few minutes after baking so the center can finish setting.
PROTEIN POWDER TIP: A whey/casein blend usually gives the best texture. Pure whey may bake a little drier depending on the brand.
BLUEBERRY TIP: Fresh or frozen blueberries both work. If using frozen blueberries, do not thaw them first.
DISH TIP: A small 6-inch baking dish works best. If your dish is too deep, the center may take longer to bake.
STORAGE TIP: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

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