NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup nonfat plain Greek yogurt

0.25 cup liquid egg whites

1 large egg

0.5 medium banana

1 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

0.25 cup fresh blueberries

PREPARATION

• 1

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

• 2

  Add 0.75 cups of the Greek yogurt, the egg whites, whole egg, banana, cinnamon, vanilla, and baking powder to the blender.

• 3

  Process the mixture until the batter is completely smooth and well-combined.

• 4

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

• 5

  Pour the batter into the skillet to form four-inch pancakes, working in batches if necessary to avoid crowding.

• 6

  Cook for 3 to 4 minutes until bubbles appear on the surface and the edges are set, then flip and cook for another 2 minutes until golden.

• 7

  Serve the warm pancakes topped with the remaining 0.25 cups of Greek yogurt and the fresh blueberries.