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:

1. Add all ingredients to a high-speed blender and blend on high until smooth.
   
   
2. 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:

1. 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.
   
   
2. 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.
   
   
3. Serve with the pancakes and enjoy!