Vanilla Blender Pancakes

These pancakes are great for any busy morning because they can be made ahead of time and frozen to keep your mornings easy. The berry syrup is a great way to use in-season fruit but also works well with frozen fruit! You just can't go wrong here, folks.
Yield:
Makes 4-8 pancakes depending on size of pancake - smaller works better with this recipe.
Ingredients:
1 cup flour
¼ cup egg white protein powder
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon vanilla
4 packets of stevia or sweetener of choice
1 cup water
Coconut oil for cooking the pancakes
For the berry syrup:
2 cups of ripe, fresh or frozen berries,strawberries, raspberries, blueberries
¼ cup water
3 tablespoons local honey
Directions:
- Add all ingredients to a high-speed blender and blend on high until smooth.
- Heat a large skillet over medium high heat with 1 tablespoon of coconut oil. Portion out a ¼ cup of batter onto the hot skillet. Let the pancake cook until the top bubbles before turning. Cook on for an additional minute or until the pancakes are golden-brown. Repeat until all the batter is used.
For the berry syrup:
- Place all the berries in a medium-sized saucepan over medium/high heat. As the berries heat add the ¼ cup of water. Using a masher, crush the berries and cook for an additional 3-5 minutes.
- When the syrup has reduced enough to coat the back of a spoon, about 7-8 minutes, remove from heat. Let cool for 3-5 minutes before adding in the honey. Taste and adjust the flavor.
- Serve with the pancakes and enjoy!