Gluten-Free Wild Blueberry Protein Pancakes

There’s nothing like a slow morning with a stack of warm, fluffy pancakes—especially when they’re filled with bursts of sweet wild blueberries and packed with protein to keep you full all day. This gluten-free version is easy to whip up, nutrient-dense, and delicious enough to become a weekend (or weekday!) staple.

Ingredients (Makes ~6 pancakes)

• 1 cup 1:1 gluten-free flour blend (I use Bob’s Red Mill 1:1 Flour)

• 1 scoop vanilla protein powder (I love Ballerina Farms Vanilla Protein Powder)

• 1 tbsp coconut sugar (I love to use the blonde coconut sugar from Thrive Market)

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• 1 cup milk of choice (dairy or almond/oat)

• 1 large egg

• ½ cup wild blueberries (fresh or frozen; if frozen, do not thaw before adding)

• Butter or coconut oil for cooking

Instructions

1. In a mixing bowl, whisk together flour, protein powder, coconut sugar, baking powder, baking soda, and salt.

2. In a separate bowl, combine the milk and egg.

3. Pour wet ingredients into dry and stir until just combined—don’t overmix.

4. Gently fold in wild blueberries.

5. Heat a nonstick skillet or griddle over medium heat with a little butter or coconut oil.

6. Scoop about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top, flip, and cook another 1–2 minutes until golden brown.

7. Serve warm with a drizzle of maple syrup!