NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup gluten-free oat flour

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ghee

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the vanilla protein powder, gluten-free oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.

• 3

  Preheat a non-stick griddle or large skillet over medium-low heat and melt the ghee to lightly coat the cooking surface.

• 4

  Ladle the batter onto the griddle to form four small pancakes, allowing them to cook for 3 to 4 minutes until small bubbles appear on the surface.

• 5

  Carefully flip each pancake with a spatula and cook for another 2 minutes until they are golden-brown and firm to the touch.

• 6

  Transfer the pancakes to a plate and garnish with fresh blueberries and a drizzle of pure maple syrup before serving.