NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

1 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 large mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the mixture is completely smooth.

• 2

  Fold in the oat flour, baking powder, cinnamon, and sea salt, stirring until just combined.

• 3

  Allow the batter to rest for 5 minutes, which helps the oat flour hydrate for a fluffier texture.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, leaving space between each.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until the bottoms are golden brown.

• 8

  Transfer to a plate and serve immediately topped with fresh blueberries and a drizzle of maple syrup.