In a medium bowl, whisk together the Naked Cake protein mix with water until no lumps remain (but do not overmix). Stir in blueberries or chocolate chips, if using.
Heat a large skillet over medium-low heat. Spray or brush with cooking oil after the pan is preheated.
Scoop out about ¼ cup of the pancake batter into the hot pan. I can usually fit 4 pancakes in a pan. Cook for 2-3 minutes over medium-low heat, or until the pancake puffs up, little bubbles form at the surface, and the bottom is golden brown. Flip, and cook for another minute, or until the pancake is cooked through.
Serve immediately with maple syrup and fresh fruit.
Video
Notes
Try adding 2 tablespoons fresh blueberries or chocolate chips to the pancake batter before cooking.
This recipe can be cut in half for an even smaller batch of pancakes, though I find that 2 pancakes (200 calories) is not always enough to keep me full.
The nutrition facts are estimated without maple syrup or any additional add-ins.
Try turning these pancakes into waffles! Whisk together 5 scoops and ½ cup water, then cook in a waffle iron according to the waffle iron instructions.