Mix Dry Ingredients:

• In a large bowl, whisk together 2 cups flour, 2 Tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, 60 gram protein powder and 1/2 tsp salt.

Mix Wet Ingredients (except for melted butter):

• In a separate bowl, whisk together 2 cups buttermilk, 2 eggs, and 1 tsp vanilla until well blended.
• Pour the wet ingredients into the dry ingredients and whisk until just blended.

Add Butter:

• Add 3 Tbsp melted butter and gently mix until just combined. The batter should be lumpy. 

Prepare to Cook:

• Rest the pancake mixture for about 10 min.
• Heat a large skillet over medium heat.
• Add oil to the skillet. 

Cook Pancakes:

• Pour about 1/3 cup of batter onto the skillet for each pancake.
• Cook for 2-3 minutes and flip the pancakes once bubbles start appearing on the surface.
• Cook for a further 2-3 minutes on the other side until both sides are golden brown.

Serve:

• Serve the pancakes immediately with a dollop of butter; they are delicious just as they are.
• Or serve the pancakes with a dollop of Greek yogurt and a sprinkle of granola for added texture and a tangy contrast to the sweetness.
• Top the pancakes with a generous spoonful of nut butter and sliced bananas for a protein-packed, delicious breakfast.