NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup nonfat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp ghee

1 tbsp pure maple syrup

0.25 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until no clumps remain.

• 2

  Stir in the egg whites and nonfat Greek yogurt until the mixture forms a thick, uniform pancake batter.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 4

  Ladle the batter onto the skillet to form three or four medium pancakes, using the back of the spoon to spread them into circles.

• 5

  Cook for approximately 2 to 3 minutes until the edges are set and small bubbles begin to appear on the surface.

• 6

  Carefully flip each pancake and cook for an additional 1 to 2 minutes until they are fluffy and golden brown on both sides.

• 7

  Plate the pancakes immediately and garnish with the fresh blueberries and a drizzle of pure maple syrup.