NUTRITION

SERVINGS

INGREDIENTS

1 cup non-fat Greek yogurt

1 large eggs

0.5 cup liquid egg whites

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 cup mixed berries

0 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, whole eggs, liquid egg whites, and vanilla extract until the mixture is completely smooth.

• 2

  Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients and stir until just combined.

• 3

  Allow the batter to rest for 5 to 7 minutes; this allows the oat flour to hydrate and the baking powder to activate for maximum fluffiness.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the skillet, being careful not to overcrowd the pan.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Cook for an additional 2 minutes on the second side until golden brown and firm to the touch.

• 8

  Plate the pancakes immediately and top with fresh mixed berries for a natural sweetness.