NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.5 cup Oat flour

1 cup Fresh strawberries

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

PREPARATION

• 1

  In a medium mixing bowl, whisk together the non-fat Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Add the vanilla protein powder, oat flour, baking powder, sea salt, and ground cinnamon to the bowl, stirring gently until the dry ingredients are just incorporated.

• 3

  Slice the fresh strawberries into small pieces and gently fold them into the pancake batter, taking care not to over-mix so the pancakes remain light.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until it is melted and evenly coats the bottom of the pan.

• 5

  Pour the batter into the skillet to form four equal-sized pancakes and cook for approximately 3-4 minutes, or until small bubbles begin to form on the surface.

• 6

  Carefully flip each pancake and cook for an additional 2-3 minutes until they are golden brown on both sides and cooked through the center.

• 7

  Serve the pancakes immediately while warm, optionally topped with a few extra fresh strawberry slices.