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

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

0.25 tsp Sea salt

1 tsp Apple cider vinegar

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, vanilla extract, and apple cider vinegar until completely smooth and slightly bubbly.

• 2

  Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet mixture, folding gently until just combined to keep the batter airy.

• 3

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

• 4

  Ladle the batter onto the skillet to form three to four pancakes, then carefully press several fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set, then flip and cook for another 2 minutes until golden brown and cooked through.

• 6

  Serve the warm pancakes immediately, topped with any remaining fresh blueberries.