NUTRITION

SERVINGS

INGREDIENTS

1 cup Plain non-fat Greek yogurt

0.5 cup Egg whites

0.5 cup Oat flour

1 scoop Unflavored collagen peptides

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

PREPARATION

• 1

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

• 2

  Add the oat flour, collagen peptides, baking powder, and sea salt, folding gently until the dry ingredients are just incorporated into the wet batter.

• 3

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

• 4

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

• 5

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

• 6

  Transfer the warm pancakes to a plate and top with the fresh blueberries before serving.