During the week, our breakfast routine consists of steel-cut oatmeal, veggie scrambles, avocado toast, and green smoothies. However, as the weekend approaches, my kids and Adam start chanting for pancakes, and I know it's time to whip up something special.

Unfortunately, the last time I indulged in a traditional pancake stack drenched in syrup, I ended up in a food coma, completely drained. That's not how I envision spending a lovely Saturday! So, I set out to craft a pancake recipe loaded with protein and fiber—one that satisfies our brunch cravings while keeping our energy levels high. Here's my new favorite pancake recipe that ticks all the boxes and can be prepared the night before.

protein-packed pancakes in process

I've recently come to appreciate the significance of protein at breakfast. Previously, I'd opt for light meals like a grapefruit or smoothie (without protein) and wonder why I felt so sluggish by mid-morning. Now, I ensure my breakfasts include healthy fats, fiber, and protein. The result? I feel energetic and balanced all morning long.

Eggs are my breakfast staple, but having them daily can become monotonous. By incorporating them into pancake batter along with nutritious ingredients like Greek yogurt and chia seeds, they transform into a guilt-free delight perfect for brunch and quick enough for busy school mornings.

Believe it or not, the pancake batter benefits from sitting in the fridge overnight. This allows the chia seeds to fully bloom, producing light and fluffy pancakes that look stunning stacked high.

protein-packed pancakes being served

This recipe serves as a fantastic base with endless variations: swap blueberries for mashed bananas, throw in chocolate chips (hello, antioxidants), or add a dash of pumpkin pie spice for a cozy fall twist. Check out the recipe below, and let me know your thoughts if you try them!

Preparation Time

40 minutes

Cooking Time

10 minutes

Categories

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 2 tbsp chia seeds
  • 2 eggs, lightly beaten
  • 3 tbsp maple syrup
  • 1 cup whole milk Greek yogurt
  • 1/2 cup milk or almond milk
  • 1 teaspoon vanilla extract
  • coconut oil for greasing the pan
  • 1/2 cup frozen blueberries, plus more for serving
  • optional toppings: Greek yogurt, berries, & syrup

Instructions

  1. In a mixing bowl, combine flour, baking powder, cinnamon, salt, and chia seeds. Add eggs, maple syrup, Greek yogurt, milk, and vanilla, whisking just until combined. Don't worry about lumps; avoid overmixing. Let the mixture sit for at least 30 minutes or overnight to allow the chia seeds to bloom.
  2. When ready to cook, heat a skillet over medium-high. Coat the bottom with coconut oil. To test, sprinkle a drop of water on the pan—if it sizzles, it's ready. Use an ice cream scoop or a 1/4 cup measuring cup to pour batter onto the hot oil, and drop a few blueberries on each pancake.
  3. Once the first side turns golden brown and bubbles form on top, flip the pancakes and cook for another minute or two until done. Serve warm with Greek yogurt, berries, syrup, or your favorite toppings (Phoebe suggests whipped cream!).