Protein Pancakes with Maple Syrup and Berries

Ingredients

• Whey protein powder 1 scoop
• Rolled oats 1/3 cup
• Eggs 2 large
• Baking powder 1/2 teaspoon
• Mixed berries 1/2 cup
• Pure maple syrup 1 tablespoon

Method

1. Prepare the oats. Place the rolled oats in a blender or food processor and blend until they reach a fine, flour-like consistency. This will help create a smoother pancake batter.
   Tip: If you don't have a blender, you can use pre-ground oat flour.
2. Mix dry ingredients. In a medium bowl, combine the oat flour you just made with the whey protein powder and baking powder. Stir well to evenly distribute the ingredients.
   Tip: Mixing dry ingredients first ensures even rising and texture.
3. Add eggs and combine. Crack the two large eggs into the bowl with the dry ingredients. Whisk everything together until the batter is smooth and has no lumps. The batter should be thick but pourable.
   Tip: If the batter is too thick, add a tablespoon of water or milk to loosen it.
4. Heat the pan. Place a non-stick skillet or frying pan over medium heat. Lightly grease it with a small amount of oil or butter to prevent sticking.
   Tip: Use a paper towel to spread a thin, even layer of oil.
5. Cook the pancakes. Pour about 1/4 cup of batter onto the heated pan for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook the other side for another 2 minutes until golden brown.
   Tip: Avoid pressing down on the pancakes to keep them fluffy.
6. Serve with berries and syrup. Place the cooked pancakes on plates. Top each serving with the mixed berries and drizzle with pure maple syrup for natural sweetness.
   Tip: If using frozen berries, warm them slightly before serving for best flavor.

Pro tips

• Use room temperature eggs to help the batter mix more evenly.
• Let the batter rest for 5 minutes before cooking to improve texture.