NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup buttermilk

2 large eggs

1 cup Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

1 tsp ghee

0.25 cup fresh blueberries

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  In a medium mixing bowl, whisk together the eggs, buttermilk, and vanilla extract until the mixture is smooth and well combined.

• 3

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated; let the batter rest for 5 minutes to allow the oats to hydrate and thicken.

• 4

  Heat a non-stick skillet or griddle over medium heat and melt the ghee to evenly coat the surface.

• 5

  Pour 1/4 cup portions of batter onto the hot skillet and cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

• 6

  Plate the warm pancakes and top with a generous serving of Greek yogurt and fresh blueberries for a high-protein finish.