Heat oven to 425°F.
In a large bowl, stir together the flour, baking powder and protein powder.
Add in the maple syrup, milk, eggs and butter, and mix until just combined.
Spray a 9 x 13 inch baking pan with oil, and rub with a paper towel to ensure even coverage.
Pour the batter into the baking pan and sprinkle with blueberries.
Bake for 15-18 minutes, until a toothpick comes out of the centre cleanly and pancake springs back to the touch.
Allow to cool for 10-20 minutes, then slice into 8 portions.
StorageStore in the fridge for 4 days in a sealed container.
Store in the freezer, wrapped in plastic and stored in a larger freezer bag or container, for up to 3 months. Thaw completely before serving.
To Serve:Enjoy cold or heated slightly.
Serve with yogurt and fresh fruit, and/or maple syrup.