• 3/4 cup 2% milk
• 3 scoops ON vanilla whey
• 1/2 cup quick oats
• 2 whole eggs
• Butter
• 1/3 cup blueberries

Prep:
Throw a non-stick pan on the stove, set the heat to low-medium.

You don’t have to chop up the oats, but I did since I have a little blender. Add the whey and blend with the oats (or just mix em good if you don’t have a blender). Set that aside. Now blend the eggs and milk together. Mix the dry and wet mixes together in a bowl and add in the blueberries. If you don’t initially achieve a nice pancake batter consistency you can add more whey if it’s thin, or more milk if it’s thick.

Toss some butter in the pan and coat it up. Plop in some of your mix (you might need to give it a stir before each pancake because the ingredients will settle). Keep an eye on it, as it doesn’t take much time before they are ready to flip, and you aren’t looking for bubbles like with normal pancakes.