A quick, protein-packed breakfast using Millville Protein Pancake Mix, perfect for busy mornings and post-workout fuel.

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1/2 cup Millville Protein Pancake Mix

1/3 cup water

Optional: fresh berries, sliced banana, chopped nuts, or chocolate chips

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1. Add 1/2 cup Millville Protein Pancake Mix to a bowl.

2. Pour in 1/3 cup of water.

3. Stir gently until the batter is smooth and lump-free.

4. Let the batter rest for 1–2 minutes for fluffier pancakes.

5. Heat a non-stick skillet over medium heat and lightly grease with oil or butter.

6. Scoop 1/4 cup of batter onto the skillet for each pancake.

7. Cook until bubbles appear on the surface and edges look set, then flip.

8. Continue cooking the other side until golden brown.

9. Serve with desired toppings like fruit, yogurt, or nut butter.

Store leftover pancakes in the fridge for up to 4 days or freeze with parchment between layers.

Try adding cinnamon or vanilla extract to the batter for extra flavor.

You can also use the mix for waffles or protein muffins.