Berry Protein Pancake Bites

Patricia Krouse

These Berry Protein Pancake Bites are portable, customizable breakfast bites that are perfect for busy mornings or post-workout fuel. They are quick to bake and hold fresh berries nicely.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 155

Ingredients Method Nutrition Notes

Ingredients

Base Ingredients

1 cup protein pancake mix Choose a flavor you like (vanilla, plain, or blueberry).
1 cup milk or milk substitute (almond, oat, soy) Bringing milk to room temperature helps for a smoother batter.
1 cup fresh berries (blueberries, diced strawberries, or raspberries) Use slightly underripe berries or pat juicy berries dry to avoid making the batter watery.

Optional Flourish

1 tablespoon powdered sugar For dusting (optional).
to taste Syrup Maple syrup, honey, or sugar-free syrup for drizzling.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the protein pancake mix and milk. Stir until smooth but do not overmix.
Gently fold in fresh berries, taking care not to crush them.
Grease a muffin tin or line with silicone cups. Spoon batter into the wells.

Baking

Bake for 15–20 minutes, until centers are set and a toothpick comes out clean.
Let cool for about 5 minutes, then dust with powdered sugar and drizzle with syrup to serve.

Nutrition

Serving: 2gCalories: 155kcalCarbohydrates: 15gProtein: 7gFat: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat frozen bites in a 350°F oven for 8–10 minutes or microwave for 30–45 seconds from thawed.

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