Take a mixing bowl and combine the whole wheat flour, baking powder, and whey protein. Stir the dry ingredients together well.

Now add the semi-skimmed milk and the eggs to the dry ingredients. Briefly mix with a hand mixer fitted with beaters until everything is just combined; don’t worry, lumps are fine.

Let the batter rest for 10 minutes. This helps the flavors blend better and improves the texture.

Heat the olive oil in a frying pan over medium heat.

Spoon three mounds of batter into the pan. Cook the pancakes for 2–3 minutes, until the top is dry. Flip them halfway through or as soon as the top is dry.

Repeat this step with the rest of the batter until all the pancakes are cooked.

Serve the pancakes with a spoonful of Greek yogurt and the blueberries on top. Enjoy!