High-Protein Pancakes with Raspberries

Ingredients

• Whey protein powder 1 scoop (30g)
• Egg whites 4 large (130g)
• Rolled oats 1/4 cup (20g)
• Fresh raspberries 1/2 cup (60g)
• Baking powder 1/2 teaspoon

Method

1. Prepare Ingredients. Gather all ingredients. Rinse the raspberries gently under cold water and set aside to drain. Separate the egg whites from the yolks if not using carton egg whites.
   Tip: Pat raspberries dry with a paper towel to avoid excess moisture in batter.
2. Blend Oats into Flour. Place the rolled oats in a blender or food processor and pulse until they reach a fine flour-like consistency. This helps create a smooth pancake batter.
   Tip: If you don’t have a blender, you can use oat flour directly.
3. Mix Dry Ingredients. In a medium bowl, combine the oat flour and baking powder. Stir well to evenly distribute the baking powder.
   Tip: Sifting baking powder with oats can help avoid clumps.
4. Add Wet Ingredients. Add the whey protein powder and egg whites to the dry mixture. Stir gently until you get a smooth batter without lumps. The batter will be slightly thick.
   Tip: Use a whisk or fork for better mixing.
5. Cook Pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of oil. 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 and cook the other side for another 1-2 minutes until golden brown.
   Tip: Avoid pressing pancakes down with the spatula to keep them fluffy.
6. Serve with Raspberries. Plate the pancakes and top with fresh raspberries. Optionally, add a drizzle of honey or a dollop of Greek yogurt for extra flavor.
   Tip: Serve immediately for best texture and taste.

Pro tips

• Use a non-stick pan to prevent pancakes from sticking and breaking.
• If batter is too thick, add a tablespoon of water or milk to loosen it slightly.