Protein-Powered Greek Yogurt Pancakes

1.In a large bowl, whisk together the dry ingredients: flour, protein powder, baking powder, sugar, and salt.

2.In a separate medium bowl, whisk together the wet ingredients: milk, Greek yogurt, egg, and vanilla extract until smooth and well combined.

3.Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few small lumps are acceptable for fluffier pancakes.

4.Heat a non-stick griddle or large skillet over medium heat (about 175°C/350°F). Lightly grease the surface with cooking spray or butter.

5.Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set.

6.Carefully flip the pancakes and cook for another 1–2 minutes on the second side until golden brown and cooked through.

7.Transfer the cooked pancakes to a plate. Repeat with the remaining batter, re-greasing the griddle as needed.

8.Serve immediately, topped with fresh berries and a drizzle of honey or maple syrup.