NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup nonfat greek yogurt

0.5 cup egg whites

1 tsp lemon juice

1 tsp baking powder

0.5 tsp cinnamon

1 tsp vanilla extract

1 tsp coconut oil

0.25 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and cinnamon until the dry ingredients are evenly distributed.

• 2

  Add the nonfat Greek yogurt, egg whites, lemon juice, and vanilla extract to the bowl, stirring until a smooth, thick batter forms.

• 3

  Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Ladle the batter into the skillet to form three or four medium-sized pancakes, leaving enough space between them for easy flipping.

• 5

  Cook the pancakes for 3-4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  Plate the warm pancake stack and garnish with fresh blueberries and a drizzle of pure maple syrup before serving.