NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 scoop whey protein isolate

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.25 cup low-fat buttermilk

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

1 tsp coconut oil

0.25 cup fresh blueberries

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, whey protein isolate, baking powder, ground cinnamon, and sea salt.

• 2

  In a separate medium bowl, combine the liquid egg whites, nonfat Greek yogurt, low-fat buttermilk, and vanilla extract, whisking until the mixture is smooth.

• 3

  Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overwork the batter.

• 4

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

• 5

  Ladle approximately 0.25 cup of batter onto the griddle for each pancake, leaving space between them for easy flipping.

• 6

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

• 7

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

• 8

  Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.