NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.25 cup Liquid egg whites

0.25 cup Low-fat buttermilk

1 scoop Vanilla protein powder

0.5 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Coconut oil

0.13 tsp Sea salt

0.13 tsp Ground cinnamon

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, buttermilk, and vanilla extract until the mixture is completely smooth.

• 2

  Add the vanilla protein powder, oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring until just incorporated without overmixing.

• 3

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

• 4

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

• 5

  Cook for 2-3 minutes until bubbles form on the surface and the edges appear set, then flip and cook for another 1-2 minutes until golden brown.

• 6

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