1. Mix the dry ingredients.
In a large bowl, whisk together:

oatmeal

protein powder

Baking powder

Baking soda

Sweetener

2. Mix the liquid ingredients.
In a separate bowl, whisk:

Egg

Milk

Greek yogurt

Vanilla extract.
Whisk until smooth and lump-free.

3. Prepare the dough.
Pour the liquid mixture into the dry ingredients.

Mix until everything is homogeneous (the dough will be thick, do not overmix).

Gently fold in the blueberries.

4. Cook the pancakes.
Heat a non-stick pan or a griddle over medium heat.

Lightly spray with cooking oil or brush with a knob of butter.

Place approximately 1/4 cup of batter per pancake in the pan.

Cook for 2 to 3 minutes or until bubbles form and the edges firm up.

Turn over and cook for another 1 to 2 minutes until golden brown and cooked through.

5. Serve and enjoy.
Stack them and cover them with:

extra blueberries

Sugar-free syrup or honey

A spoonful of Greek yogurt or nut butter

Tips for success:
Is the dough too thick? Add a little milk to thin it out slightly.

Want more fiber? Add 1 tablespoon of ground chia or flax seeds.

Want sweeter crepes? Add cinnamon or a few drops of stevia to the batter.

Ideal for meal preparation: keep leftovers in the refrigerator for 2 to 3 days or freeze them for up to 1 month.