NUTRITION

SERVINGS

INGREDIENTS

1 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

0.5 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Ghee

0.25 tsp Sea salt

1 tsp Cinnamon

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Sift the oat flour, baking powder, sea salt, and cinnamon into the wet ingredients, then fold gently with a spatula until just combined to keep the batter airy.

• 3

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

• 4

  Pour the batter onto the hot griddle in 1/4 cup increments, ensuring enough space between each pancake for easy flipping.

• 5

  Cook for 3 to 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.

• 6

  Transfer the warm pancakes to a plate and top with the fresh blueberries before serving immediately.