An easy skillet pancake that’s studded with fresh blueberries.
Preheat the oven to 400 degrees
Place the eggs, flour, milk, protein powder and sweetener in a blender and blend until smooth.
Heat a 9 or 10-inch skillet on the stove over medium, add the coconut oil to the pan and cook until melted.
Pour the batter into the pan. Sprinkle the blueberries over the batter.
Place the pan in the oven and bake for 20 minutes or until puffed and edges are golden brown.
Cool for 5 minutes then cut into wedges and serve, topped with Greek yogurt and additional blueberries.