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Ingredients

• 2 large Eggs (room temperature)
• 0.5 cup Greek Yogurt (plain, full‑fat)
• 0.5 cup All-Purpose Flour (sifted)
• 0.5 cup Milk (any dairy or plant‑based milk)
• 1 scoop Vanilla Protein Powder (≈30 g, unflavored or vanilla)
• 1 tsp Baking Powder (fresh)
• 2 tbsp Honey (raw honey)
• 1 cup Mixed Fresh Fruit (berries, banana slices, kiwi – chopped)
• 2 tbsp Cacao Nibs (fermented cacao bean pieces)
• 2 tbsp Whipped Cream (lightly sweetened, optional)

Instructions

1. Gather Ingredients

   Measure out all ingredients and have them within arm’s reach.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, protein powder, and baking powder until evenly distributed.

   Time: PT3M

3. Combine Wet Ingredients

   In a separate bowl whisk the eggs, Greek yogurt, milk, and honey until smooth.

   Time: PT3M

4. Mix Batter

   Pour the wet mixture into the dry mixture and stir just until combined; a few small lumps are fine.

   Time: PT2M

5. Rest Batter

   Let the batter sit for 5 minutes to allow the flour to hydrate.

   Time: PT5M

6. Preheat Skillet

   Heat the non‑stick skillet over medium heat (about 350°F). Lightly coat with a thin layer of oil or cooking spray.

   Time: PT2M

   Temperature: 350°F

7. Cook Pancakes

   Spoon ¼ 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.

   Time: PT5M

   Temperature: 350°F

8. Flip and Finish

   Flip the pancakes and cook another 2‑3 minutes until golden brown and cooked through.

   Time: PT6M

   Temperature: 350°F

9. Assemble Bowl

   Place 2‑3 pancakes in each serving bowl, drizzle with extra honey, add a dollop of Greek yogurt, top with fresh fruit, sprinkle cacao nibs, and finish with whipped cream if desired.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

46 g

Carbohydrates

72 g

Fat

23 g

Fiber

6 g