Protein Pancakes with Maple Syrup and Blueberries

Ingredients

• Protein pancake mix 90 g
• Maple syrup 40 g
• Blueberries 75 g
• Egg whites 3 large

Method

1. Prepare Ingredients. Gather all ingredients: protein pancake mix, egg whites, blueberries, and maple syrup. Measure everything accurately to ensure the best results.
   Tip: Use a kitchen scale for precise measurement of the protein pancake mix and blueberries.
2. Mix Pancake Batter. In a mixing bowl, combine the protein pancake mix and egg whites. Stir gently with a whisk or fork until the batter is smooth and free of lumps. Avoid overmixing to keep pancakes fluffy.
   Tip: If the batter is too thick, add a tablespoon of water or milk to reach a pourable consistency.
3. Heat the Pan. Place a non-stick skillet or frying pan over medium heat. Let it warm up for about 2 minutes. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate quickly, the pan is hot enough.
   Tip: Use a small amount of cooking spray or a light brush of oil if your pan is not non-stick.
4. Cook the Pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Carefully flip the pancake with a spatula and cook the other side for another 2 minutes or until golden brown.
   Tip: Avoid pressing down on the pancakes with the spatula to keep them fluffy.
5. Serve with Blueberries and Maple Syrup. Place the cooked pancakes on a plate. Top with fresh blueberries and drizzle the maple syrup evenly over the pancakes. Serve immediately while warm.
   Tip: For extra flavor, you can warm the maple syrup slightly before drizzling.

Pro tips

• Use fresh or fully thawed blueberries to avoid excess moisture in the batter.
• Keep the heat medium to prevent burning pancakes before they cook through.