Cinnamon Protein Pancakes with Fresh Blueberries

Ingredients

• whey protein powder 1 scoop
• whole wheat flour 1/4 cup
• egg whites 3 large
• cinnamon 1/2 teaspoon
• fresh blueberries 1/2 cup

Method

1. Gather Ingredients and Equipment. Collect all ingredients: whey protein powder, whole wheat flour, egg whites, cinnamon, and fresh blueberries. Also prepare a mixing bowl, measuring cups and spoons, a whisk or fork, and a non-stick skillet or griddle.
   Tip: Measure ingredients accurately for best results.
2. Mix Dry Ingredients. In the mixing bowl, combine 1 scoop whey protein powder, 1/4 cup whole wheat flour, and 1/2 teaspoon cinnamon. Whisk these together to evenly distribute the cinnamon and protein powder through the flour.
   Tip: Sifting the flour before mixing can help avoid lumps.
3. Add Egg Whites. Pour in the egg whites from 3 large eggs into the dry mixture. Use a whisk or fork to blend everything until you get a smooth batter without lumps. The batter should be thick but pourable.
   Tip: If batter is too thick, add a tablespoon of water or milk to loosen it slightly.
4. Prepare the Blueberries. Rinse the fresh blueberries under cold water and gently pat them dry with a paper towel. Set aside about half for topping and fold the rest gently into the batter.
   Tip: Gently folding blueberries prevents them from bursting and coloring the batter too much.
5. Cook the Pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip carefully and cook another 2 minutes until golden and cooked through.
   Tip: Avoid flipping too early to prevent pancakes from breaking.
6. Serve with Blueberries. Plate the pancakes and top with the reserved fresh blueberries. Optionally, add a drizzle of honey or a sprinkle of extra cinnamon for extra flavor.
   Tip: Serve immediately for best texture and taste.

Pro tips

• Use a non-stick skillet or well-seasoned griddle to prevent sticking without excess oil.
• For fluffier pancakes, let the batter rest for 5 minutes before cooking to hydrate the flour.