NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

0.5 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

0.5 cup Fresh strawberries

1 tsp Ghee

0.25 tsp Sea salt

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth.

• 2

  Sift in the oat flour, baking powder, and sea salt, then stir gently until just combined to ensure the batter remains light and airy.

• 3

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

• 4

  Pour 1/4 cup portions of the batter onto the skillet, leaving space between each pancake.

• 5

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

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until they are a beautiful golden brown on both sides.

• 7

  Serve the warm pancakes stacked high, topped with the fresh blueberries, sliced strawberries, and a light drizzle of pure maple syrup.