This batch will make 10-12 good sized pancakes. I ate mine in two sittings and they were just as good the second time around. Don't add any additional butter or syrup, just demolish. Bowl 1 - dry mix

Combine the following ingredients in a bowl: 1 cup Bob's Red Mill Sweet White Rice Flour 1/2 cup Bod's Red Mill Potato Starch 3 teaspoons baking powder 3 teaspoons stevia - not really necessary Couple dashes of sea salt 2 scoops chocolate protein powder

Bowl 2 - wet mix

Combine the following ingredients in a bowl: 1 1/2 cups coconut milk turned butter milk (add 1 tablespoon or lemon juice and vinegar to the milk) I only had apple cider vinegar and it worked just fine. Not really sure if it's even necessary to add lemon juice or vinegar to be honest. 5 tablespoons or 70 grams of real butter (Kelly's Irish Gold or Smjor are my favorite) 1 large egg

Whisk all wet ingredients then add to the dry bowl. Whisk all ingredients together until there are no lumps in the mixture.

Add 2 cups of blueberries. Wisk again to complete mix.

Use 1/4 measuring cup to ladle pancake mix on to griddle and cook until golden brown, then flip.

Please let me know what you think about these pancakes by leaving a comment below or on the Ambitious Athletics Facebook page. Enjoy, Carmen