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Best Ever Blender Pancakes

Easy pancakes you can make in minutes. Eat now, pack in lunchboxes or freeze for later.
Course Breakfast, Dessert, Snack
Servings 5
Calories 147 kcal


  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 cup almond meal
  • 1 tsp baking powder (gluten free if making GF pancakes)
  • 0.5 tsp baking soda
  • pinch pink Himalayan salt
  • 1 tsp maca powder
  • 2 scoops vanilla WPI (60g - we use Bulk Nutrients)
  • 125 g Chobani low fat Greek yoghurt
  • 2 tsp coconut oil for cooking


  • Throw all the ingredients in a blender and whizz until smooth. Set aside for five minutes.
  • Heat a teaspoon of the coconut oil in a non-stick pan over medium until melted. Swirl to coat the pan.
  • Drop blobs of the batter on the pan. When bubbles form on the surface of the pancake and the underside is golden, carefully flip.
  • Cook until both sides are golden. Repeat until all batter is cooked - add the remaining coconut oil when needed.


Try these toppings to tempt your tastebuds - just don't forget to add if you're tracking your macros:
  • Greek yoghurt, sliced strawberry and flaked almonds
  • Pure almond butter with a sprinkle of cinnamon
  • Smooth ricotta, sliced banana and chopped macadamias
Nutritional info for the pancakes, per serve:
147 cal
18.5g protein
10g carbs
3.4g fat
Keyword pancakes