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Blueberry Protein Pancake Bread – 6-Ingredients, Quick, Healthy! Recipe

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★★★★★

4.5 from 96 reviews

This Blueberry Protein Pancake Bread is a wholesome and delicious treat made with just 6 simple ingredients. It combines protein pancake mix, vanilla protein powder, Greek yogurt, and fresh blueberries to create a moist, dense loaf that’s perfect for breakfast or a healthy snack. Easy to prepare and bake, this bread is a great way to enjoy the flavors of pancakes in a convenient and portable form.

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

Add-ins

  • 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.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the protein pancake mix and vanilla protein powder until well blended.
  3. Add Wet Ingredients: Add the almond milk, non-fat Greek yogurt, and eggs to the dry mixture. Whisk gently until just combined; be careful not to over-mix, as this can make the loaf dense. The batter should be fairly thick—add 1-2 tablespoons of water if too thick or an extra tablespoon of pancake mix if too runny.
  4. Prepare Blueberries: Place the blueberries in a separate bowl. Sprinkle them with 1 tablespoon of pancake mix and toss to coat thoroughly. This step helps prevent the berries from sinking to the bottom of the bread while baking.
  5. Fold Blueberries into Batter: Gently fold the coated blueberries into the batter, taking care not to over-mix so the batter stays light.
  6. Fill the Loaf Pan: Transfer the batter into your prepared loaf pan, smoothing the top with a spatula or the back of a spoon. Reserve a few blueberries to scatter on top for a decorative finish.
  7. Bake: Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before removing it. Then transfer it onto a wire rack to cool completely before slicing and serving.

Notes

  • Do not over-mix the batter to avoid a dense bread texture.
  • Coating the blueberries with pancake mix prevents them from sinking during baking.
  • You can substitute almond milk with any other milk of your choice.
  • Ensure the loaf is completely cool before slicing for best texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze slices for longer storage.

Keywords: Blueberry Protein Bread, Protein Pancake Bread, Healthy Breakfast, Protein Snack, Low Fat Protein Bread, Quick Healthy Bread

Find it online: https://tastybella.com/blueberry-protein-pancake-bread-6-ingredients-quick-healthy-recipe/