• Wash hands thoroughly before starting, lathering with soap and rinsing under running water.
• Preheat oven to 425℉. Grease a sheet pan with non-stick baking spray, butter, or oil, or line with parchment paper.
• Combine dry ingredients in a large bowl and whisk together.

  1 cup whole-wheat pastry flour ¾ cup unbleached flour ¼ cup protein powder 1 teaspoon cinnamon ¼ teaspoon allspice 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt
• In a liquid measuring cup that holds 2 to 4 cups, combine remaining ingredients except for blueberries.

  1½ cups milk ½ cup plain Greek yogurt 2 eggs 2 Tablespoons vegetable oil
• Pour the liquid ingredients into the dry ingredients and stir gently creating a lumpy batter. Fold in blueberries, but do not beat the batter.

  ¾ cup blueberries
• Pour the batter into the prepared sheet pan, spreading as necessary with a spatula or wooden spoon. You can also shake the pan back and forth on the counter to level and smooth. Be sure the batter touches the corners and edges.

  Bake for 15 minutes until the pancake is golden, rotating the pan front to back halfway through baking. A toothpick inserted in the center comes out clean when it is done.
• Remove from oven and cool briefly before cutting into 8 equal pieces. Serve with syrup, yogurt, and any desired toppings.

Maple Greek Yogurt Topping

• Combine all ingredients in a bowl and whisk until mixed. Taste for sweetness and add more syrup, monkfruit sweetener, or stevia, if desired. Serve alongside the pancakes.