For the blueberry sauce:

1. Combine all ingredients in a medium sauce pan. Let the blueberries cook down until they burst and the sauce has thickened. Transfer to a glass bowl and set aside.

For the pancakes:

1. In a large bowl, whisk together flour, baking powder, protein powder an salt. Set aside.
2. In a small bowl, beat egg whites with cream of tartar until a stiff meringue form. Set aside.
3. In a separate bowl, whisk milk, butter, and egg yolks. Add the milk mixture to the dry ingredients.
4. Fold in the meringue until the batter is well incorporated and airy.
5. Heat the griddle with a pat of butter and add a small amount of batter. Once the batter starts to bubble on the top, flip and cook the other side until it's golden in color.
6. Transfer to a plate and serve with your favorite syrup, fruit sauce and a sprinkle of confectioner's sugar.