Fluffy Greek Yogurt & Berry Protein Pancakes

1.In a large bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, and salt until thoroughly combined.

2.In a separate medium bowl, whisk the egg, Greek yogurt, milk, honey (or maple syrup), and vanilla extract until smooth and homogenous.

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

4.Heat a large non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray.

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

6.Flip the pancakes carefully and cook for another 1 to 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, adding more butter or spray to the griddle as needed.

8.Stack the pancakes on serving plates, top generously with the mixed fresh berries, and finish with a drizzle of honey or maple syrup before serving immediately.