NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.75 cup non-fat Greek yogurt

0.5 cup egg whites

1 large egg

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp coconut oil

0.5 cup fresh blueberries

0.25 tsp sea salt

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the Greek yogurt, egg whites, whole egg, baking powder, cinnamon, vanilla extract, and sea salt to the blender.

• 3

  Process on medium-high speed for 30-45 seconds until the batter is completely smooth and creamy.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup portions, leaving at least two inches of space between each pancake.

• 6

  Gently press a few fresh blueberries into the top of each pancake while the bottom sets.

• 7

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

• 8

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and springy to the touch.

• 9

  Transfer to a plate and serve immediately with the remaining fresh blueberries scattered over the top.