NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

1 tsp ground cinnamon

1 tsp vanilla extract

1 tsp coconut oil

1 tbsp maple syrup

0.5 cup fresh blueberries

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, Greek yogurt, vanilla protein powder, oat flour, baking powder, cinnamon, and vanilla extract.

• 2

  Process the mixture until the batter is completely smooth and no lumps of flour or powder remain.

• 3

  Heat a large non-stick skillet over medium-low heat and melt the coconut oil to coat the surface evenly.

• 4

  Pour the batter into the skillet to form three medium-sized pancakes, leaving space between them for easy flipping.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until the centers are firm and the outsides are golden brown.

• 7

  Stack the pancakes on a plate and top with fresh blueberries and a drizzle of maple syrup.