Blueberry Pie Pancakes

Time: 15 min
Makes 4 mini pancakes per person

  • Protein
  • Sugar-free
  • Superfoods
  • Gluten-free

All the deliciousness of blueberry pie – in your morning pancakes!
Blueberries are nutritional powerhouses, packed full of antioxidants. This recipe is high protein and low fat, thanks to all natural and fresh Puregg Egg Whites.


• 1/2 cup gluten-free rolled oats, processed into flour
• 2.5 tbsp gluten-free rolled oats, kept whole for texture
• 1/2 tsp cinnamon
• 1/2 tsp mixed spice
• 1 pinch of salt
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 7 spoons pure stevia extract (or 2 tbsp Natvia)
• 1/3 cup Puregg Egg Whites
• 3/4 tbsp coconut oil, melted
• 4-5 tbsp water
• 1 cup fresh or frozen blueberries
• Extra blueberries and maple syrup, to serve


1 Combine processed oats, whole oats, cinnamon, mixed spice, salt and baking powder in a bowl.
2 In a separate bowl, combine vanilla extract, stevia extract, Puregg Egg Whites, coconut oil and water. Add to the dry mixture and combine. Be careful not to overmix.
3 Carefully fold through blueberries.
4 Spray a non-stick frying pan with coconut oil spray and warm to a medium high heat. Using a large spoon, dollop 4 balls of pancake batter into the pan. Cook until golden on one side, then flip and turn heat to medium-low. Cover for 2-3 minutes.
Serve warm with fresh blueberries and a drizzle of maple syrup.

Top Tips!

• For a delicious pancake topping, try this easy blueberry compote. Simply boil blueberries with some stevia and cinnamon.
• Other topping ideas to try – cinnamon, greek yoghurt, coconut chips, honey macadamias
You can use wholemeal flour instead of processed rolled oats if you prefer.