NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.5 cup Liquid egg whites

0.25 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Baking powder

0.25 tsp Sea salt

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tsp Vanilla extract

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just incorporated.

• 3

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

• 4

  Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake for easy flipping.

• 5

  Gently press several fresh blueberries into the top of each pancake while the batter is still wet.

• 6

  Cook for 2-3 minutes until small bubbles form on the surface, then flip and cook for another 2 minutes until golden brown and cooked through.