NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla whey protein powder

0.5 cup non-fat plain Greek yogurt

0.5 cup liquid egg whites

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp ghee

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.25 tsp sea salt

PREPARATION

• 1

  In a blender or large mixing bowl, combine the oat flour, protein powder, Greek yogurt, egg whites, baking powder, cinnamon, and sea salt.

• 2

  Blend or whisk vigorously until the batter is completely smooth and has thickened slightly.

• 3

  Heat a non-stick skillet over medium-low heat and add the ghee, swirling to evenly coat the pan.

• 4

  Pour approximately 0.25 cup of batter for each pancake, leaving space between them to allow for spreading.

• 5

  Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set and matte.

• 6

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and springy to the touch.

• 7

  While pancakes finish, place blueberries in a small saucepan with a teaspoon of water over medium heat until they begin to burst and release their juices.

• 8

  Stack the warm pancakes on a plate, top with the blueberry compote, and finish with a drizzle of pure maple syrup.