NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

1 tbsp pure maple syrup

0.25 cup fresh blueberries

0.5 tsp ghee

1 tsp vanilla extract

0.5 tsp baking powder

0.5 tsp ground cinnamon

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Add the protein powder, egg whites, Greek yogurt, vanilla extract, baking powder, cinnamon, and sea salt to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and well-combined.

• 4

  Heat a large non-stick skillet over medium-low heat and melt the ghee to lightly coat the surface.

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.

• 7

  Transfer the pancakes to a plate, stacking them high to retain heat.

• 8

  Drizzle with pure maple syrup and top with fresh blueberries before serving immediately.