A Protein-Packed, Easy Prep Breakfast
As a parent, hectic school mornings can make it challenging to ensure your kids have a nutritious, protein-packed breakfast. Enter these Blueberry Pancake Bread! Made with wholesome ingredients like eggs, Greek yogurt, and flour, this recipe is not only loaded with protein but also incredibly easy to prep ahead. Each serving provides between 27-36 grams of protein depending on the type of yogurt you use, making these airy loaves a great way to keep your little ones full and energized until lunch.
Ingredients:
- 2 ¼ cups low-fat Greek yogurt
- 6 eggs
- 1 tablespoon maple syrup or sugar
- 1 tablespoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 3 teaspoons baking powder
- Blueberries for topping
Directions:
1. Mix the wet ingredients: Combine the yogurt, eggs, syrup, and vanilla extract in a bowl.
Stir in the dry ingredients: Add the flour and baking powder to the wet mixture and stir until well-combined.
Divide and top: Pour the batter into three greased glass containers, and top each with a handful of fresh or frozen blueberries.
Bake: Bake at 350°F (180°C) for 25-30 minutes until golden and set.
Store and serve: Once cooled, store the loaves in the fridge. When ready to serve, reheat in the microwave for a quick, hot breakfast.
These pancake loaves are a hit with kids! They’re soft, slightly sweet, and filled with juicy berries. Plus, with the high protein content from the eggs and yogurt, you can feel good knowing your kids are getting a nutritious start to their day. Give these delicious, protein-packed Blueberry Pancake Loaves a try—your mornings will thank you!
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