NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 cup Liquid egg whites

30 gram Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt and lemon juice to create a tangy buttermilk base, then stir in the liquid egg whites.

• 2

  Add the vanilla protein powder, oat flour, baking powder, and sea salt to the wet mixture, whisking until the batter is smooth and slightly thick.

• 3

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat until shimmering.

• 4

  Ladle the batter onto the skillet to form three medium pancakes, allowing space for them to spread.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then carefully flip and cook for an additional 2 minutes until golden brown.

• 6

  Transfer the pancakes to a plate and top with the fresh blueberries and a drizzle of pure maple syrup before serving warm.