NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Plain non-fat Greek yogurt

0.25 cup Liquid egg whites

0.5 cup Oat flour

1 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

1 tsp Ghee

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

PREPARATION

• 1

  In a medium-sized mixing bowl, whisk together the Greek yogurt and liquid egg whites until the mixture is completely smooth.

• 2

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon to the bowl, stirring until the dry ingredients are just incorporated.

• 3

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

• 4

  Ladle the batter onto the hot surface in 1/4 cup portions, then gently press the fresh blueberries into the top of each pancake.

• 5

  Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 6

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

• 7

  Transfer to a plate and serve immediately with a drizzle of pure maple syrup.