Blueberry Protein Pancakes

1In a large mixing bowl, combine the wheat flour blend (1 cup), whey powder isolate (½ cup), baking powder (2 tsp), and baking soda (½ tsp). Mix well to ensure there are no lumps.

2In another bowl, whisk together the egg whites (2), whole eggs (2), unsweetened apple sauce (½ cup), water (1 cup), MCT oil (2 tbsp), canola oil (2 tbsp), cane sugar (¼ cup), and vanilla extract (1 tsp) until smooth and well combined.

3Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

4Fold in the blueberries (1 cup) gently, ensuring they are evenly distributed throughout the batter.

5Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of canola oil (2 tbsp).

6Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7Flip the pancakes and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.

8Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter.

9Serve the pancakes warm, topped with additional blueberries (1 cup), maple syrup, or your favorite toppings.