NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

1 large Egg

0.5 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

1 tsp Grass-fed butter

0.5 cup Fresh blueberries

0.5 cup Fresh raspberries

PREPARATION

• 1

  Whisk the Greek yogurt, liquid egg whites, whole egg, and vanilla extract in a medium bowl until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, baking powder, and sea salt until just incorporated; let the batter rest for 5 minutes to allow the oats to hydrate and thicken.

• 3

  Heat a large non-stick griddle or skillet over medium-low heat and add the grass-fed butter to coat the pan.

• 4

  Pour the batter onto the griddle in 1/4 cup portions, leaving space between each pancake.

• 5

  Cook until small bubbles begin to form on the surface and the edges look set, approximately 3 to 4 minutes.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 7

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