Vanilla Whey, Blueberry, & Muesli Protein Pancakes

Did you know that, at this time of the year, the sun rises at 3:30am-ish here in Stockholm? I knew this but last night I forgot to shut the heavy curtains before bed. Zeus. I slept like a giraffe…. Live and learn, ey? Anyways, to make matters even sunnier, I walked into the kitchen this afternoon to break the fast with some protein pancakes, opened a bunch of cupboards and was hit by the fact that no flour or oats of any kind were in sight. Pancakes without coconut, buckwheat, or chestnut flour? Without quinoa flakes or oats? Ah, this is how great inventions are born: out of necessity – and a pinch of creativity ;-)


3/4 cup toasted gluten free muesli (with the raisins manually removed because ack, how I loathe raisins…)
1/4 cup frozen blueberries
1/2 cup whey (I used a sample pack of PhD vanilla whey)
3 egg whites


Blended together and panfried on three of these beauties

Macros per Serving (out of 3): 

point number 5 here.

The result was unbelievable! You get the crunch from the linseeds, sunflower and pumpkin seeds along with bursts of blueberry and an undercurrent of vanilla, cinnamon, and almond. Booom! A success through and through. Who would have though, muesli as a base for protein pancakes? But there you have it :-D Now, the only reservation I have about this recipe is that it contains sugar, from the muesli. This is of course avoidable as you can use a sugarless muesli instead but, in the context of these guys right here, I didn’t find the inclusion of a bit of sugar overly problematic. That being said, I AM going to go to the supermarket right now in an attempt to hunt down some exotic swedish flours to pancake up in the coming days. After I down this quadruple espresso, that is ;-)

(PS – I shall be back in my British macro counting kitchen in a couple of weeks.)

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