Name: Fluffy buttermilk pancakes with berries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/4 cup all-purpose flour; 1/4 cup unflavored whey protein powder; 2 large egg whites; 1/4 cup nonfat Greek yogurt; 2 tbsp lowfat buttermilk; 3/4 tsp baking powder; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 tsp salted butter; 2.5 oz strawberries, sliced; 2.5 oz blueberries

Nutrition

Per serving

447 calories

Protein: 44g; 41% of calories
Carbs: 52g; 48% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 5 min

In a bowl, whisk together the flour, protein powder, baking powder, and salt. Add the egg whites, Greek yogurt, buttermilk, and vanilla. Whisk until mostly smooth with a few small lumps remaining. Let the batter rest for 5 minutes to thicken. It should be thick and pourable, falling off the whisk in a ribbon that holds its shape for a second.
Heat a large nonstick skillet over medium-low heat and melt the butter to coat the surface. Pour the batter in three equal portions, about 1/4 cup each, spaced 2 inches apart to make 4-inch wide cakes. Cook for 2 to 3 minutes until bubbles form and pop on the surface and the edges look dry and set. Flip and cook for 1 to 2 minutes more until golden brown and the center springs back when pressed. Done when set and springy in the center.
Transfer the three pancakes to a plate and top with the sliced strawberries and blueberries.

Nutrition

Ingredients

Instructions

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