NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and well combined.

• 2

  Add the vanilla protein powder, oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring gently until a thick batter forms.

• 3

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.

• 4

  Ladle the batter into the skillet to form three or four pancakes, then sprinkle half of the fresh blueberries directly onto the uncooked side of each pancake.

• 5

  Cook for 3 to 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

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