Blueberry Peanut Butter Stuffed Protein Pancakes

Key Equipment

Creamy Natural Peanut Butter: 4 tablespoons (64 g / 2 oz) (smooth, drippy peanut butter works best)
Maple Syrup or Honey: 1 teaspoon (optional, for slight sweetness)
Flaky Sea Salt: A tiny pinch

Oat Flour (or finely ground rolled oats): 1 cup (100 g)
Vanilla Whey or Whey/Casein Blend Protein Powder: 1 scoop (30 g)
Baking Powder: 1½ teaspoons
Ground Cinnamon: ½ teaspoon
Fine Sea Salt: ¼ teaspoon
Large Egg: 1 whole (room temperature)
Unsweetened Almond Milk (or milk of choice): ¾ cup (180 ml), plus 1–2 tbsp if batter is too thick
Plain Non-Fat Greek Yogurt: ¼ cup (60 g / 2 oz)
Pure Vanilla Extract: 1 teaspoon
Fresh Blueberries: ½ cup (75 g), washed and thoroughly patted dry

Line a small baking sheet or flat plate with parchment paper.
Spoon 1 tablespoon of creamy peanut butter onto the paper. Use the back of a spoon to spread it out into a flat, circular disc (approx. 2 inches / 5 cm wide). Repeat to make 4 discs.
Place the tray in the freezer for 20 to 30 minutes until completely firm and solid to the touch. (Do not skip this step—frozen discs prevent the peanut butter from leaking and burning on the pan during cooking.)

In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and salt until evenly distributed.

In a separate medium bowl, whisk the egg, almond milk, Greek yogurt, and vanilla extract until smooth.
Pour the wet ingredients into the dry bowl.
Gently fold the batter together using a silicone spatula until just combined. Let the batter rest at room temperature for 5 minutes to allow the oat flour to hydrate and the baking powder to activate. If it becomes excessively thick, stir in 1 tablespoon of extra milk.

Heat a large non-stick skillet or griddle over medium-low heat (approx. 325°F / 165°C).
Lightly brush with coconut oil or coat with non-stick cooking spray. Ensure the pan is evenly warm before adding batter.

Base Layer: Pour about 2 tablespoons of batter onto the pan for each pancake, spreading it gently into a 3-inch circle.
Stud with Berries: Quickly press 4–5 fresh blueberries into the wet batter.
Add the Core: Take a frozen peanut butter disc directly from the freezer and place it directly into the center of the batter.
Top Layer: Immediately spoon another 1½ tablespoons of batter over the peanut butter disc, spreading it out to completely encase the sides and top so no peanut butter is exposed.
First Side (Low & Slow): Cook over medium-low heat for 2½ to 3½ minutes. Look for small bubbles forming along the edges and the underside to turn golden brown.
The Flip: Carefully slide a wide spatula underneath and flip in one quick motion. Cook the second side for another 2 to 3 minutes until cooked through and golden.
Repeat with the remaining batter and frozen peanut butter discs.

Transfer the warm pancakes to a serving plate.
Dust with a light layer of powdered sugar, top with extra fresh blueberries, and drizzle with warm maple syrup.
Slice open immediately to reveal the warm, molten peanut butter center.

Keep Discs Frozen Until Placed: Only remove the peanut butter discs from the freezer at the exact moment you are ready to place them on the pan.
Master the Heat Level: Cooking protein pancakes over high heat will burn the outside before the inside cooks through. Keep the flame on medium-low to ensure the cake rises fluffy and the peanut butter melts smoothly inside.
Protein Powder Type: A whey/casein blend or pure whey produces the best texture. If using a plant-based protein powder, add 2–3 additional tablespoons of milk, as vegan proteins absorb significantly more liquid.

Fridge: Cool leftovers completely, place parchment paper between pancakes, and store in an airtight container for up to 3 days.
Reheating: Reheat in a toaster oven or skillet over low heat for 2–3 minutes to regain crisp edges and re-melt the peanut butter center. Avoid high-power microwaving, which can make oat flour rubbery.

Serving Size: 2 Stuffed Pancakes (Half the Recipe) | Yield: 2 Servings