It’s the latest INBF Canada Team Breakfast!

These are tasty Blueberry Protein Pancakes made with Oats that can be eaten for breakfast or as a daytime snack!

Our post show team workout and brunch was being planned and I wanted to make sure to fill everyone up with some incredible goodness. I was playing around in the kitchen trying to liven up a healthy breakfast and I managed to whip up some Blueberry Protein Pancakes made with Rolled Oats.  I thought I’d share with you since it’s not like a normal pancake at all in that it doesn’t even use flour nor eggs/egg whites!

This recipe allows you to enjoy the taste of pancakes without overloading your body with calories and sugar. Healthy pancakes are an option your entire family will love.

Not only do these protein pancakes provide a healthier alternative to most traditional pancake recipes, they have added health benefits. Blueberries are packed with antioxidants, which are associated with preventing cancer and a variety of other health problems related to inflammation. They are low-calorie, but sweet, so you do not need to smother these pancakes in high-calorie syrup. The oats in these blueberry protein pancakes fills you up for hours. It provides soluble fiber, which satisfies your hunger and keeps your blood sugar in balance.

Well, I wasn’t wrong about the workout with the team and it was awesome (and tough)! Of course there was a bunch of very hungry athletes that I needed to feed. Fun Fact: I multiplied this recipe 25 times (see the recipe converter at the end of this article) to make sure there was enough protein pancakes for everyone!

Along with the recipe below, we made sure to have plenty of toppings available such as fresh strawberries, pineapple, melon, grapes, bananas, tangerines, Cool Whip, two different syrups and blueberries (of course).

Hopefully you guys enjoy this recipe as much as we all did!





  1. In a sauce pan, heat non-stick PAM Coconut Oil cooking spray over medium high heat.
  2. Blend all ingredients together.
  3. Pour mixture on pan and add half the blueberries to the pancake.
  4. When bubbles form on the surface, flip pancake and cook for another 2-3 minutes.
  5. Once pancake is done, top with remaining blueberries and sugar-free syrup.

Nutrition Facts

Serving Size (1)
Amount per serving:
Calories: 372
Total Fat: 6g
Total Carb: 45g
Protein: 33g

Be sure to use this Recipe Converter (also known as a recipe calculator, recipe multiplier, recipe divider, recipe scaler, or serving sizer) is a kitchen tool that can be used to help you multiply, divide, portion, or scale your recipes to a desired yield or serving size. It’s almost as easy as copy, paste, convert!
Ryan Mayer

About Ryan Mayer

He is the Brand & Design Director for the INBF Canada as well as the Founder & Principal Creative for Bluehaus Creative - a creative studio dedicated to doing great work for great clients, and have a hell of a time doing it.

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