How to make blueberry and coconut protein pancakes that taste like a Saturday morning treat

Why pancakes earn a place in a high-protein morning

We built the Protein Pancake Premix because breakfast should feel good and taste good at once. Most mornings do not allow for a long ingredient list or a fussy method. They allow for a bowl, a whisk, and a hot pan.

Blueberries do something specific in a pancake batter. They soften and release their juice as they cook, leaving little pockets of warm fruit against a golden, slightly crisp edge. Add toasted coconut and a yoghurt-peanut butter topping, and breakfast starts to taste like a café breakfast.

Blueberry and coconut pancakes, from batter to plate

This is the pancake that started this whole conversation, and it deserves the space. The batter comes together in under two minutes, no separate dry and wet bowls, no resting time. What takes longer is waiting for the toasted coconut to cool enough to sprinkle without burning your fingers, because we will want to eat it straight off the pan.

The blueberries go into the batter itself, so every bite gets a pocket of warm fruit against the pancake's structure. That structure comes from the Protein Pancake Premix, which holds together properly on the flip. The yoghurt and peanut butter topping thickens as it sits on the warm pancake, turning almost fudgy by the second bite. Toasted coconut on top adds the bit of crunch that stops the whole plate from being one soft texture.

Blueberry and coconut pancakes

Product: Protein Pancake Premix

Ingredients

• 50g Protein Pancake Premix
• 1 egg
• ¼ cup milk
• ¼ cup blueberries

Toppings: yoghurt and peanut butter mix, extra blueberries, toasted coconut

Method

1. Combine egg and milk.
2. Add premix and blueberries.
3. Cook on a greased pan, flip when golden.
4. Top with the yoghurt-peanut butter mix, blueberries, and coconut.

The coconut angle, taken further

If the toasted coconut on top of the blueberry pancakes has you wanting more of that flavour, the same premix takes it further. Coconut milk instead of dairy milk changes the whole character of the batter. It turns richer, slightly sweet on its own, and the smell coming off the pan turns warm and dessert-like.

Mashed banana folded through the batter adds natural sweetness and a denser, more custardy bite once cooked. This is the pancake for the morning when we want something that feels more indulgent without reaching for a different product altogether. Same premix, same two minutes of prep, a different result on the plate.

Coconut and nana pancakes

Product: Protein Pancake Premix

Ingredients

• 50g Protein Pancake Premix
• 1 egg
• 70ml coconut milk
• ½ mashed banana
• desiccated coconut (optional)

Method

1. Mix egg and coconut milk.
2. Mash banana in and mix.
3. Add premix.
4. Spoon onto a greased pan, flip when golden.
5. Serve with honey, yoghurt, or coconut cream.

The quality behind the batter

Every Nuah premix is lab-tested and doctor-balanced before it reaches the shelf, so the protein count on the label matches what is in the pancake.

These are not pancakes we eat because we are supposed to. They are pancakes we make because blueberries taste better warm and because toasted coconut smells like something worth getting out of bed for. The Protein Pancake Premix sits at the centre of both recipes here, but it is also the base for a much wider range of flavours across the Nuah recipes collection, so once the pan is hot, there is always another version worth trying.

For the full range of premixes behind Nuah's baking and breakfast recipes, the premixes collection covers everything from this pancake base to the loaf and brownie mixes used elsewhere on the blog.

Frequently asked questions