NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp ground cinnamon

1 tsp ghee

0.5 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is smooth and slightly bubbly.

• 2

  Gently fold in the oat flour, baking powder, vanilla extract, and ground cinnamon until just combined, being careful not to overmix to keep the texture light.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly as it melts.

• 4

  Pour the batter into the skillet to form three or four small pancakes, allowing them to cook for 3-4 minutes until small bubbles appear on the surface and the edges look set.

• 5

  Carefully flip each pancake and cook for an additional 1-2 minutes until they are a beautiful golden brown on both sides.

• 6

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