Corinne's Pancake Stack
Corinne's Pancake Stack

Corinne’s Berry & Nut Protein Pancake Stack

By Luke Hopkins  , Print

June 29, 2017

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.


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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