Up your Sunday brunch game with some purple pancakes! The purple comes from the maqui berry that’s in our Nutriboba® - why not add some color to your morning.
 
Ingredients
1/4 cup liquid egg whites
1 packet Nutriboba® Maqui Berry Dandelion Tea Latte
1/2 banana, mashed
Almond milk, if needed
1/4 cup fresh or frozen blueberries
Cooking spray (I like using coconut or avocado oil spray)
Non-stick pan
 
Directions

1. In a small bowl whisk together the egg whites and Nutriboba® 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.
2. 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.
3. 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).
4. 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.