Prep Time

5 Minutes

Servings

3

Ingredients

• 12 large egg whites (1 ½ cups liquid egg whites)
• 3 oz. (84g) vanilla whey protein powder
• 1 ½ medium bananas, mashed
• ¾ cup fresh or frozen blueberries
• 2 to 4 tbsp. unsweetened almond milk (optional, as needed)
• 1 ½ tsp. olive oil, divided

Directions

• Whisk egg whites and protein powder until smooth.
• Stir in banana and blueberries. Add almond milk if too thick.
• Heat a large non-stick skillet over medium-low (325°F). Grease with ½ tsp olive oil.
• Pour ¼ cup batter per pancake. Cook 3 to 4 mins until bubbles form.
• Flip and cook 2 mins until golden. Repeat with remaining batter.
• Serve warm with toppings.

Family Picky Tip

• Skip the blueberries in part of the batter for picky eaters, or swap in mini chocolate chips. Kids love them cut into strips for dipping in yogurt or nut butter!