NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

30 gram vanilla whey protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

0.25 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is completely smooth.

• 2

  Sift the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt into the wet ingredients.

• 3

  Gently stir the batter until just combined, being careful not to overmix to ensure the pancakes remain light and airy.

• 4

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

• 5

  Ladle the batter into the skillet to form three medium-sized pancakes and sprinkle half of the fresh blueberries onto the wet surface of each.

• 6

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

• 7

  Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 8

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