NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

20 gram vanilla protein powder

1 teaspoon baking powder

0.25 teaspoon sea salt

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup low-fat buttermilk

1 teaspoon vanilla extract

1 teaspoon ghee

0.5 cup fresh blueberries

PREPARATION

• 1

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

• 2

  In a separate bowl, whisk the egg whites, Greek yogurt, buttermilk, and vanilla extract until the mixture is smooth and aerated.

• 3

  Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, being careful not to overmix the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter onto the griddle for each pancake and sprinkle a few fresh blueberries onto the top of each.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through.

• 8

  Stack the pancakes on a plate and serve immediately with the remaining fresh blueberries.