Ingredients
Servings: ￩￫
| .25 | cup Whey protein powder |
| .25 | cup all-purpose flour |
| .25 | cup corn meal |
| 1 | tsp coconut flour (for thickening as needed) |
| 1 | tbsp sugar |
| .125 | tbsp salt |
| .25 | tsp baking powder |
| .25 | tsp baking soda |
| 1 | tbsp chia seed (optional) |
| .5 | cup half and half |
| 2.5 | tbsp butter, melted |
| 1 | large egg |
| 1 | cup fresh cranberries |
| 1 | cup high-protein yogurt |
Instructions
Whisk all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Add coconut flour if needing a little thickening.
Melt butter, whisk with half and half and egg in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle, add fresh cranberries, and cook until browned. Flip and cook until browned on the other side.
Layer the pancakes with yogurt for an extra boost of protein. Serve with maple syrup.
