Protein Pancakes with Blueberries and Honey

Ingredients

• Protein pancake mix 100 g
• Fresh blueberries 120 g
• Honey 14 g
• Egg whites 66 g

Method

1. Prepare ingredients. Measure out 100g of protein pancake mix, 120g of fresh blueberries (about half a cup), 14g (1 tablespoon) of honey, and separate egg whites from 2 large eggs to get approximately 66g.
   Tip: Use a kitchen scale for accurate measurements to keep nutrition on target.
2. Mix pancake batter. In a medium bowl, combine the protein pancake mix with the egg whites. Stir gently until the batter is smooth and free of lumps. If the batter is too thick, add a tablespoon of water or milk to loosen it slightly.
   Tip: Avoid overmixing to keep pancakes fluffy.
3. 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, then flip carefully and cook another 2 minutes until golden brown.
   Tip: Cook pancakes in batches if your skillet is small to avoid overcrowding.
4. Add blueberries. While cooking the second side of each pancake, sprinkle a few fresh blueberries on top so they warm slightly and stick to the pancake.
   Tip: Adding blueberries during cooking helps them soften and release natural sweetness.
5. Serve with honey. Stack the cooked pancakes on a plate. Drizzle the tablespoon of honey evenly over the top for natural sweetness.
   Tip: Serve immediately for best texture and flavor.

Pro tips

• Use fresh or frozen blueberries depending on availability; if frozen, thaw and drain excess water before use.
• To prevent sticking, make sure your pan is properly heated before pouring batter.