Protein Pancakes with Fresh Raspberries

Ingredients

• protein powder 1 scoop
• egg whites 4 large
• rolled oats 1/3 cup
• raspberries 1/2 cup
• baking powder 1/2 teaspoon

Method

1. Prepare Ingredients. Gather all ingredients. Measure 1 scoop of protein powder, 4 large egg whites, 1/3 cup of rolled oats, 1/2 teaspoon of baking powder, and 1/2 cup of fresh raspberries.
   Tip: Using fresh raspberries will give the best flavor and texture.
2. Blend the Batter. Place the rolled oats in a blender or food processor and blend until they become a fine oat flour. Add the protein powder, egg whites, and baking powder to the blender. Blend everything together until you get a smooth batter without lumps.
   Tip: If the batter is too thick, add a tablespoon of water or milk to thin it slightly.
3. Heat the Pan. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a small amount of cooking spray or a teaspoon of oil to prevent sticking.
   Tip: Make sure the pan is hot enough by sprinkling a few drops of water; if they sizzle, the pan is ready.
4. Cook the Pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes on the first side until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
   Tip: Use a thin spatula to flip the pancakes gently to avoid breaking.
5. Serve with Raspberries. Place the cooked pancakes on a plate and top with fresh raspberries. You can also add a drizzle of honey or a dollop of Greek yogurt if desired.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• For fluffier pancakes, let the batter rest for 5 minutes before cooking to allow the oats to absorb moisture.
• If you don’t have a blender, finely grind the oats using a food processor or buy oat flour directly.