Corinne's Berry & Nut Protein Pancake Stack

This fantastic recipe was put together by our amazing graphic designer, Corinne – the latest member of The Protein Bread Co. team. You can read about Corinne here.

By Luke Hopkins  , Print


     30g Protein Pancake Mix

     50 mL Unsweetened almond milk

     2 Egg whites

     50g Frozen blueberries

     10g Organic brown flaxseed meal

     5g Sesame seeds

     5g Sunflower kernels

     1 Medjool date, chopped

     5g Goji berries

     Dry roasted almonds, chopped

     Walnuts, chopped


    1Combine pancake mix, almond milk and eggs in a bowl and whisk thoroughly. Let the mixture sit for 5 minutes to thicken slightly.

    2Lightly spray pan with coconut oil and heat pan until hot. Once hot, turn to a low heat and wait for 30 seconds.

    3Spoon the mixture in the pan, making pancakes approx 10cm in diameter and drop in 5-10 blueberries per pancake.

    4Once bubbles appear, flip each pancake and cook for an extra 30 seconds or until golden brown. Once cooked, set aside on plate.

    5Sprinkle flaxseed meal, sesame seeds, sunflower kernels, date, goji berries, almonds, walnuts over the top of pancakes.

    6Using the same pan, heat remaining blueberries until soft. Pour blueberries and any juice over pancakes. Enjoy this tasty source of protein, fibre, antioxidants and healthy fats anytime of the day!

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