NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.75 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

2 large egg whites

0.25 cup blueberries

1 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 2

  In a separate medium bowl, combine the non-fat Greek yogurt, egg whites, and vanilla extract, whisking until the mixture is smooth.

• 3

  Gently fold the wet ingredients into the dry ingredients using a spatula until just combined, ensuring you do not overmix the batter.

• 4

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

• 5

  Ladle approximately 0.25 cup of batter onto the hot skillet for each pancake, leaving space between them to spread.

• 6

  Cook for 2-3 minutes until bubbles begin to form on the surface and the edges appear set and matte.

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately topped with the fresh blueberries.