High-Protein Pancakes with Raspberries and Sugar-Free Syrup

Ingredients

• Protein pancake mix 100.0 g
• Fresh raspberries 120.0 g
• Sugar-free syrup 28.0 g
• Cooking oil or butter 10 g

Method

1. Prepare the batter. Measure 100 grams of protein pancake mix into a mixing bowl. Add water or milk as instructed on your pancake mix package to create a smooth batter. Stir gently to avoid lumps.
   Tip: Use a whisk or fork to mix the batter evenly without overmixing.
2. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Add a small amount of cooking oil or butter (about 10 grams) to the pan and let it melt and coat the surface evenly.
   Tip: A well-heated pan ensures pancakes cook evenly and prevents sticking.
3. Cook the pancakes. Pour a ladle of batter onto the pan to form pancakes of your desired size. Cook for about 2-3 minutes on one side until bubbles form on the surface and edges look set. Flip carefully and cook the other side for another 2 minutes until golden brown.
   Tip: Use a spatula to gently flip the pancakes to keep them intact.
4. Plate and add toppings. Transfer the cooked pancakes to a plate. Evenly distribute 120 grams (about 0.5 cup) of fresh raspberries on top. Drizzle 2 tablespoons (28 grams) of sugar-free syrup over the pancakes and berries.
   Tip: Add raspberries just before serving to keep them fresh and vibrant.

Pro tips

• If your pancake mix is low in fat, adding 10 grams of butter or oil during cooking helps meet the fat macro target.
• Use fresh or frozen raspberries; if frozen, thaw and drain excess water before using.