Mixed Berry Protein Pancakes — a plant-based British recipe by BOSH!
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Mixed Berry Protein Pancakes

We make these pancakes pretty much every weekend and honestly they've become a bit of a ritual for us. Fluffy, berry-packed and packed with protein, they taste like a proper treat but they're doing something genuinely good for you at the same time. The banana and peanut butter give them this naturally sweet, creamy depth and the mixed berries burst through every bite. If you want a breakfast that keeps you going all morning and makes you feel like you've got your life together, this is the one.

Cook: 10 min
Serves 2

Before You Start

  • Blender
  • Small bowl
  • Frying pan

Ingredients

  • 1 tbsp flaxseed millet
  • 3 tbsp water
  • 1 tbsp peanut butter
  • 2 tsp baking powder
  • 6 tsp coconut oil
  • 90g oats
  • 1 banana
  • ½ tsp cinnamon
  • 40g vanilla protein powder
  • 180ml soy milk
  • 40g chickpea flour
  • 6 tbsp plant-based yoghurt
  • 3 tbsp maple syrup
  • 3 tbsp peanut butter optional
  • 70g blueberries
  • 70g raspberries

Method

1

Make the Batter

  • Put the flaxseed millet in a small bowl with the water, stir and set to one side for 3-4 minutes
  • Put the oats in the blender and blitz in to a fine flour
  • Add the banana, peanut butter, baking powder, cinnamon, protein powder, soy milk, chickpea flour and flaxseed mixture into the blender and blitz until smooth
  • Heat up a frying pan with the coconut oil and put a dollop of the batter in the pan. Cook for a few minutes each side
2

Prepare the toppings

  • Peel the banana and finely slice
  • Cut any large berries in half
3

Dress the pancakes

  • Stack 3 of the pancakes on to a plate
  • Spoon over half the vegan yoghurt
  • Sprinkle over half the sliced bananas and the berries
  • Drizzle over half the maple syrup
  • Top with half the peanut butter (if using)
  • Repeat this process with the remaining ingredients and serve immediately

Tips & Variations

  • Nail the flip: Wait until you see bubbles forming on the surface before you flip them. Flip too early and they'll fall apart on you. Patience is everything here.
  • Swap the protein powder: We use vanilla protein powder but chocolate works brilliantly too if you fancy something a bit more indulgent. Ian swears by it.
  • Ripe bananas only: The riper the better. Those brown spotty ones that are sitting on your counter are absolutely perfect for this and will make the batter naturally sweeter.

Why This Works

The trick here is the flaxseed egg mixture. Give it those 3 to 4 minutes to gel properly and it binds everything together so your pancakes hold their shape without falling apart in the pan. Blitzing the oats into a fine flour first is what gives them that light, proper pancake texture rather than anything dense or stodgy. Trust us on this one, it makes all the difference.