Blueberry Lemon Protein Pancakes

What you need

Ingredients

Measured for 4 servings.

• 220 gOats, dry
• 200 gEgg, whole
• 240 gegg whites
• 360 gSkyr
• 240 gBlueberries
• 30 gLemon Juice
• 10 gBaking Powder
• 180 gMilk 1.5%

Make it

Method

1. 01

   Blend the 220 g dry oats until fine. Whisk in 200 g whole egg, 240 g egg whites, 360 g skyr, 180 g milk, 30 g lemon juice and 10 g baking powder until no dry oats remain. Wash and dry the 240 g blueberries; fold them in last so they do not break.

2. 02

   Let the batter stand for about 5 minutes while a large well-seasoned nonstick pan or griddle warms over medium heat. No frying oil is included in the nutrition calculation. Make small, similarly sized pancakes so the centers cook before the outsides darken.

3. 03

   Cook several pancakes at once without crowding. Allow roughly 2–3 minutes on the first side, until the edges hold and bubbles appear, then turn once and cook another 2–3 minutes. Reduce the heat if the berries or surface brown before the centers set.

4. 04

   Repeat with the remaining batter, holding finished pancakes on a warm plate. Check that the thickest pancake is cooked through with no wet egg batter; a fully cooked egg dish can be checked at about 71°C. Divide all pancakes and any loose berries into four equal servings.

5. 05

   Allow about 15 minutes to mix and rest the batter and about 25 minutes to cook several batches on a large pan; a smaller pan will take longer. Serve promptly or cool and refrigerate leftovers in shallow containers.