NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.75 cup plain non-fat Greek yogurt

1 tbsp ground flaxseed

1 tsp ghee

0.25 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Place the rolled oats, liquid egg whites, 0.5 cup of the Greek yogurt, ground flaxseed, baking powder, cinnamon, vanilla extract, and sea salt into a high-speed blender.

• 2

  Blend on high for 30 to 45 seconds until the batter is completely smooth and slightly aerated.

• 3

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

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, ensuring they do not touch.

• 5

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

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and top with the remaining 0.25 cup of Greek yogurt and the fresh blueberries before serving.