NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

0.5 tbsp Ghee

0.5 cup Fresh blueberries

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Sift in the vanilla protein powder, oat flour, baking powder, ground cinnamon, and sea salt, stirring gently until just incorporated.

• 3

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

• 4

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

• 5

  Drop a few fresh blueberries onto the surface of each pancake while the first side cooks.

• 6

  Cook for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip carefully.

• 7

  Continue cooking for another 1-2 minutes until the pancakes are golden brown and cooked through.

• 8

  Stack the pancakes high on a plate and garnish with the remaining fresh blueberries before serving.