1. In a mixing bowl, combine the starch, blueberries, sour cream, mozzarella, cranberries, eggs, milk, flour, and sugar. Mix well until all ingredients are fully incorporated.
2. Heat a non-stick skillet over medium heat and add a pat of butter.
3. Pour a ladleful of the pancake batter onto the skillet and cook until bubbles form on the surface.
4. Flip the pancake and cook for another minute or until golden brown.
5. Repeat with the remaining batter, adding more butter to the skillet as needed.
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 300 | 10g | 40g | 12g |
| 200 | 8g | 30g | 8g |
| Total | 18g | 70g | 20g |
