NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

0.5 tbsp coconut oil

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  Process the rolled oats in a high-speed blender until they reach a fine flour consistency.

• 2

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt.

• 3

  Add the liquid egg whites and nonfat Greek yogurt to the dry ingredients, stirring until the batter is smooth and well combined.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Pour 1/4 cup portions of the batter into the skillet, cooking for approximately 2-3 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for another 1-2 minutes until they are fluffy and golden brown on both sides.

• 7

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