In a small bowl whisk together the egg whites and protein powder with a fork or whisk until all the protein powder is dissolved. I find that a whisk does a great job for mixing in the protein powder.

Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick you can add a splash of almond milk to thin it out a bit.

Spray a medium sized non-stick pan with cooking spray and set heat to low-medium (I use the number 3 on my stove). The lower heat is the key to making sure the pancake doesn’t burn. Pour in pancake batter and cook until little bubbles form (about 5 minutes).

Make sure the pancake has set enough before you try flipping it, or else you’ll end up with a scramble. Carefully flip the pancake over to the other side. Cook until pancake is done in the middle (typically takes another 2-3 minutes). Place pancake on a plate, top with your favorite pancake toppings. I like these with a drizzle of peanut butter and extra blueberries.