Blueberry Protein Pancakes

Run oats, wheat flour, almond meal and baking soda through a food processor or blender to grind down into a powder mixture. Add in egg, honey, vanilla extract and cinnamon and blend till combined.

Slowly add milk ¼ cup at a time until you get the consistency you want. I like my pancakes denser so add a little extra milk if need be. Fold in blueberries.

Heat a large skillet or griddle over medium. Carefully rub skillet with a little butter to coat pan.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round. Fit as many as you can onto the skillet, but you’ll probably have to cook them in batches.

Cook until the surface of the pancakes has some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter. Continue with more butter and remaining batter. Serve warm.