High Protein Blueberry Pancakes

These fluffy blueberry pancakes are an easy way to use sourdough discard while adding extra protein. Banana keeps them naturally sweet and tender, while Equip Cinnamon Roll protein powder and Organised nutritional powder add a simple nutrient-dense boost.

Ingredients

• 1 cup pancake flour
• ¾ cup milk, warmed to 100–110°F
• 2 tablespoons oil, divided
• 1 large egg
• ½ cup sourdough discard
• ¾–1 cup blueberries
• 1 medium ripe banana, mashed
• 1 scoop Equip Cinnamon Roll protein powder
• 1 tablespoon Organised organ meat powder (use promo code INTENTIONAL for 10% off)

Directions

1. Mash the banana in a large mixing bowl.
2. Add the egg, Equip protein powder, Organised powder, and 1 tablespoon of the oil. Whisk until well combined.
3. Stir in the warm milk and sourdough discard.
4. Fold in the pancake flour and blueberries just until combined.
5. Let the batter rest for 10 minutes.
6. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Once thoroughly heated, reduce the heat to medium-low.
7. Scoop the batter into the skillet. Cook until bubbles form evenly across the surface and the edges begin to set. Flip and cook the second side until golden and cooked through.

Nutrition Estimate

Per pancake: approximately 235 calories, 10 g protein, 34 g carbohydrates, 7 g fat, 2 g fiber, 7 g sugar, and 65 mg sodium.

Nutrition information is an estimate based on six pancakes made with standard all-purpose flour, whole milk, neutral oil, 1 cup blueberries, 100% hydration sourdough discard, one scoop of Equip Cinnamon Roll protein powder, and approximately 10 g Organised powder. Actual values will vary by brands and exact amounts used.

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