NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.25 cup non-fat Greek yogurt

0.25 cup liquid egg whites

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the Greek yogurt, liquid egg whites, vanilla protein powder, baking powder, and ground cinnamon to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and well combined.

• 4

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 5

  Pour the batter onto the skillet to form three to four small pancakes, ensuring they do not touch.

• 6

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown.

• 8

  Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of pure maple syrup.