Chocolate, Maca & Blueberry Protein Pancakes

I’m a big fan of Seasonal Berries, which represents berry growers and works with industry experts in leading UK supermarkets to bring the best strawberries, raspberries, blackberries and blueberries. As a berry lover, their website is a really useful resource for everything related to these fruits – from delicious recipes and useful nutritional information, to interesting news updates and snack inspiration.

With Pancake Day coming up (Tuesday 9th February, folks!) , I’ve been tasked to create a protein-packed recipe to celebrate this for Chilean Blueberries, part of the Seasonal Berries clan. These bad boys are currently in season (unlike British ones) but they still contain all the nutritional benefits: bursting with antioxidants and Vitamin C, plus they are high in fibre, low in sugar and a tasty way of adding nutrients to your diet.

Before I go on to the recipe (yes, I know you’re all keen but wait a minute!), let me share some facts about just how good Chilean blueberries are for your health:

  • 40 blueberries (80g) contain 7.5 x more antioxidant activity than a small banana
  • Berries are naturally low in fat, containing less than 0.2g per serving and 0g saturated fats, making them a great heart-healthy choice
  • They are high in fibre, which is great for helping to maintain healthy blood cholesterol levels
  • Blueberries are high in antioxidants known as polyphenols, linked to reducing heart disease

Above are just some of the many benefits, so with that in mind, give this easy recipe a go to boost your berry intake. As if you need an excuse to eat more, and to eat pancakes!

Chocolate, Maca & Blueberry Protein Pancakes


Ingredients (serves 1):

  • 1 scoop Chocolate Protein Powder (I used PhD Woman Exercise Support)
  • 2 tablespoons coconut flour (I used Sukrin)
  • 1 teaspoon maca powder
  • 1 tablespoon raw cacao powder (I used Kaizen Living)
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 2-3 tablespoons almond milk
  • Large handful fresh Chilean blueberries
  • Coconut oil, for cooking (Lucy Bee)

To serve: Almond butter (Pip & Nut), cacao nibs and extra cinnamon and blueberries

Get cooking!

  1. Mix together the protein powder, coconut flour, maca powder, cacao powder and cinnamon in a bowl.
  2. Whisk the egg with the almond milk then pour into the dry ingredients, stirring well – you want a rather thick, smooth batter.
  3. Carefully fold in most of the blueberries, leaving some for decoration.
  4. Heat a little coconut oil in a non-stick frying pan, then drop a spoonful at a time in the pan, spreading them out slightly into circular shapes. It’s a good idea to cook 2 at a time – any more and it’s a bit trickier to flip them!
  5. Cook for 2-3 minutes then carefully flip over and cook for another 2-3 minutes on a high heat. Transfer to a plate and keep them warm while you repeat with the rest of the mixture – you should have enough to make about 4-6 pancakes.
  6. Drizzle over some almond butter, sprinkle over extra cinnamon and some cacao nibs and scatter over the remaining blueberries. Now devour!