NUTRITION

SERVINGS

INGREDIENTS

0.75 cup egg whites

0.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

0.25 cup oat flour

0.25 cup low-fat buttermilk

1 tbsp maple syrup

1 tsp vanilla extract

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 tsp avocado oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, nonfat Greek yogurt, buttermilk, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

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

• 4

  Ladle approximately 1/4 cup of the batter onto the hot skillet for each pancake, leaving space between them to allow for easy flipping.

• 5

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

• 6

  Flip the pancakes carefully and cook for an additional 1-2 minutes until they are golden brown and cooked through.

• 7

  Stack the pancakes on a plate and drizzle with the maple syrup while they are still warm.