NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 tsp coconut oil

1 cup fresh blueberries

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 2

  In a separate bowl, blend the egg whites and non-fat Greek yogurt until the mixture is smooth and slightly frothy.

• 3

  Gently fold the wet ingredients into the dry ingredients, being careful not to over-mix to ensure the pancakes remain light and fluffy.

• 4

  Heat a non-stick skillet over medium-low heat and coat the surface with the coconut oil.

• 5

  Pour the batter onto the skillet in 0.25 cup increments and cook until small bubbles begin to form on the surface.

• 6

  Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.

• 7

  Serve the pancakes warm, topped with the fresh blueberries and a light drizzle of pure maple syrup.