NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.25 cup low-fat buttermilk

0.25 cup whole wheat flour

30 gram vanilla whey protein powder

0.5 tsp baking powder

0.13 tsp sea salt

0.25 cup fresh blueberries

1 tsp ghee

1 tsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the whole eggs and buttermilk until well combined and slightly frothy.

• 2

  Add the whole wheat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

  Carefully fold the fresh blueberries into the batter, being careful not to over-mix which can result in tough pancakes.

• 4

  Heat a non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.

• 5

  Pour the batter onto the skillet to form two or three pancakes, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.

• 6

  Flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.

• 7

  Transfer to a plate and serve immediately with a drizzle of pure maple syrup.