NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.25 cup vanilla protein powder

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

1 large egg

0.5 tsp baking powder

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp ghee

0.5 cup fresh blueberries

PREPARATION

• 1

  In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

• 2

  Add the Greek yogurt, liquid egg whites, whole egg, and vanilla extract to the dry mixture, stirring until the batter is smooth.

• 3

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

• 4

  Ladle approximately 0.25 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 5

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

• 6

  Flip the pancakes carefully and cook for an additional 1-2 minutes until they are golden brown and springy to the touch.

• 7

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