NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 cup Greek yogurt

0.5 cup egg whites

1 large egg

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

0.25 tsp ground cinnamon

0.5 tbsp maple syrup

0.5 cup fresh blueberries

0.25 tsp coconut oil

PREPARATION

• 1

  In a high-speed blender, combine the oat flour, 0.5 cup of the Greek yogurt, egg whites, whole egg, baking powder, vanilla, sea salt, and cinnamon.

• 2

  Blend on high for 30 seconds until the batter is completely smooth and aerated.

• 3

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

• 4

  Pour the batter into the skillet to form 3 or 4 small pancakes, cooking until small bubbles form on the surface.

• 5

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

• 6

  In a small bowl, whisk the remaining 0.5 cup of Greek yogurt with the maple syrup to create a creamy glaze.

• 7

  Stack the pancakes high on a plate, drizzle with the maple-yogurt glaze, and top with fresh blueberries.