NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp ground cinnamon

0.5 tsp ghee

0.5 tbsp pure maple syrup

0.25 cup fresh blueberries

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt and egg whites until the mixture is smooth and slightly frothy.

• 2

  Fold in the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon until just combined, being careful not to overmix the batter.

• 3

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

• 4

  Pour the batter into the skillet in 1/4-cup increments to form small, thick pancakes.

• 5

  Cook for 2-3 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown.

• 6

  Stack the pancakes on a plate, top with fresh blueberries, and finish with a warm drizzle of pure maple syrup.