NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ghee

0.25 cup fresh blueberries

0.25 cup fresh raspberries

PREPARATION

• 1

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

• 2

  In a separate medium bowl, stir together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and uniform.

• 3

  Gently fold the wet ingredients into the dry ingredients using a spatula until just incorporated, being careful not to overmix to maintain the fluffiness.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 6

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.

• 8

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