NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

30 gram vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

1 tsp ghee

0.5 cup fresh blueberries

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Place a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the bottom of the pan evenly.

• 4

  Ladle the batter into the skillet to form three medium-sized pancakes, leaving space between each to allow for easy flipping.

• 5

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip each pancake with a spatula and cook for an additional 2 minutes until both sides are golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and top with the fresh blueberries before serving immediately.