Protein Pancakes with Maple Syrup and Strawberries

Ingredients

• Whole wheat pancake mix 1 cup
• Whey protein powder 1 scoop
• Water or milk 3/4 cup
• Strawberries 1/2 cup
• Maple syrup 2 tbsp
• Cooking oil or butter 1 tbsp

Method

1. Prepare the batter. In a mixing bowl, combine 1 cup of whole wheat pancake mix and 1 scoop of whey protein powder. Slowly add 3/4 cup of water or milk while stirring until the batter is smooth and free of lumps. The consistency should be pourable but not too runny.
   Tip: If the batter is too thick, add a little more liquid, one tablespoon at a time.
2. Heat the pan. Place a non-stick skillet or griddle over medium heat. Add 1 tablespoon of cooking oil or butter and let it melt and coat the surface evenly.
   Tip: The pan is ready when a few drops of water sizzle and evaporate quickly.
3. Cook the pancakes. Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully 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.
4. Serve with toppings. Place the cooked pancakes on plates. Top each serving with 1/4 cup sliced fresh strawberries and drizzle with 1 tablespoon of maple syrup.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use a non-stick pan or well-seasoned griddle to prevent pancakes from sticking.
• For extra fluffiness, let the batter rest for 5 minutes before cooking.