NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup oat flour

1 tbsp unflavored collagen peptides

0.5 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

1 tsp ghee

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is completely smooth and slightly frothy.

• 2

  Add the oat flour, collagen peptides, baking powder, and sea salt to the wet ingredients, folding gently with a spatula until just combined to keep the batter airy.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the surface evenly.

• 4

  Pour the batter onto the hot skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 5

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look dry and set.

• 6

  Carefully flip each pancake and cook for another 1-2 minutes until both sides are a deep golden brown and the centers are springy to the touch.

• 7

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