NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

0.25 cup oat flour

1 scoop vanilla protein powder

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth.

• 2

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring until just combined.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

• 4

  Pour the batter onto the skillet in 1/4 cup increments to form small rounds, then gently press a few blueberries into the top of each pancake.

• 5

  Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and serve immediately with the remaining fresh blueberries scattered on top.