NUTRITION

SERVINGS

INGREDIENTS

0.75 cup nonfat Greek yogurt

0.5 cup egg whites

1 large egg

0.5 cup oat flour

0.5 cup fresh blueberries

1 tsp vanilla extract

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tbsp maple syrup

1 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, egg whites, and whole egg until the mixture is smooth and slightly airy.

• 2

  Stir in the vanilla extract, then gently fold in the oat flour, baking powder, and ground cinnamon until just combined, being careful not to overmix.

• 3

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

• 4

  Ladle approximately 1/4 cup of the batter onto the skillet for each pancake, leaving space between them.

• 5

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

• 6

  Cook for an additional 1-2 minutes until the pancakes are a beautiful golden brown and cooked through.

• 7

  Transfer to a plate and top with the fresh blueberries and a drizzle of pure maple syrup before serving warm.