NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup plain non-fat skyr

0.5 cup liquid egg whites

1 large egg

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp pure vanilla extract

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the skyr, liquid egg whites, whole egg, baking powder, cinnamon, and vanilla extract to the blender with the oat flour.

• 3

  Blend on medium speed for 30 seconds until the batter is completely smooth and velvety.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes, approximately 3 to 4 inches in diameter.

• 6

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

• 7

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