NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

2 tbsp vanilla protein powder

1 tbsp hemp seeds

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

1 tsp coconut oil

0.5 cup fresh blueberries

PREPARATION

• 1

  Place the egg whites, Greek yogurt, rolled oats, protein powder, hemp seeds, baking powder, cinnamon, and vanilla extract into a high-speed blender.

• 2

  Blend on high for 30 to 45 seconds until the batter is completely smooth and the oats are fully processed into a flour-like consistency.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Pour the batter onto the hot skillet to form 3 to 4 medium-sized pancakes, leaving space between each for easy flipping.

• 5

  Cook until small bubbles form on the surface and the edges look set and matte, approximately 3 minutes.

• 6

  Carefully flip the pancakes with a thin spatula and cook for another 2 minutes until they are golden brown and cooked through.

• 7

  Transfer the stack to a plate and top with fresh blueberries before serving immediately.