NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 scoop vanilla whey protein powder

0.5 cup fresh blueberries

1 tsp baking powder

1 tsp vanilla extract

1 tbsp maple syrup

1 tsp coconut oil

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, egg whites, Greek yogurt, protein powder, baking powder, vanilla extract, cinnamon, and sea salt.

• 2

  Pulse until the batter is completely smooth and the oats are fully incorporated into a flour-like consistency.

• 3

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

• 4

  Pour the batter into the skillet to form three or four medium pancakes, then gently press fresh blueberries into the top of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.

• 6

  In a small bowl, stir the maple syrup with a teaspoon of water or additional yogurt to create a thin, pourable glaze.

• 7

  Stack the warm pancakes on a plate and finish with the maple glaze and any remaining blueberries.