NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

1 tsp Ghee

0.25 cup Fresh blueberries

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the nonfat Greek yogurt and liquid egg whites until the mixture is smooth and slightly frothy.

• 2

  Add the vanilla protein powder, oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring gently until just combined to keep the batter airy.

• 3

  Heat a large non-stick ceramic skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving enough space between them for easy flipping.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges look set, then carefully flip with a spatula.

• 6

  Cook for an additional 2-3 minutes on the second side until the pancakes are puffed and golden brown.

• 7

  Transfer the stack to a plate and top with fresh blueberries and a drizzle of pure maple syrup before serving warm.