Protein Pancakes with Blueberry Compote

Ingredients

• whole wheat flour 1/2 cup
• egg whites 3 large
• skim milk 1/2 cup
• protein powder 1 scoop
• blueberries 1/2 cup
• maple syrup 1 tbsp

Method

1. Prepare the pancake batter. In a medium bowl, whisk together the whole wheat flour and protein powder to combine evenly. In a separate bowl, beat the egg whites until slightly frothy. Add the skim milk to the egg whites and mix well. Gradually pour the wet ingredients into the dry ingredients, stirring gently until you have a smooth batter without lumps.
   Tip: Avoid overmixing to keep pancakes fluffy.
2. Cook the pancakes. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking spray or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2 minutes until golden brown. Repeat with remaining batter.
   Tip: Use a spatula to gently lift edges before flipping.
3. Make the blueberry compote. While pancakes cook, place blueberries and maple syrup in a small saucepan over medium heat. Stir occasionally and cook for 5-7 minutes until the blueberries soften and release juices, creating a thick sauce. Remove from heat once it reaches a syrupy consistency.
   Tip: If compote is too thick, add a teaspoon of water to loosen.
4. Serve. Stack the cooked pancakes on plates and spoon warm blueberry compote over the top. Optionally drizzle a little extra maple syrup if desired. Serve immediately for best taste and texture.
   Tip: Add a few fresh blueberries on top for garnish.

Pro tips

• Use a non-stick pan to prevent pancakes from sticking and reduce oil usage.
• Let the batter rest for 5 minutes before cooking to improve texture.