NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup non-fat Greek yogurt

0.25 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp ghee

1 tsp pure maple syrup

0.25 tsp ground cinnamon

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the Greek yogurt, liquid egg whites, whole egg, vanilla protein powder, baking powder, sea salt, and cinnamon to the blender jar.

• 3

  Process the mixture on medium speed until the batter is completely smooth and well-incorporated.

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, leaving space between them to ensure even cooking.

• 6

  Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set and firm.

• 7

  Carefully flip each pancake and cook for another 1-2 minutes until the bottoms are golden brown and the centers are fluffy.

• 8

  Transfer the pancakes to a plate and top with the fresh blueberries and a light drizzle of pure maple syrup.