NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp cinnamon

0.25 tsp vanilla extract

1 tsp ghee

0.5 cup fresh blueberries

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

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

• 3

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and cinnamon to the wet ingredients, stirring gently until just incorporated.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee, spreading it evenly across the surface.

• 5

  Pour the batter onto the hot skillet in 1/4 cup increments, cooking for 2-3 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are beautifully golden brown.

• 7

  Stack the warm pancakes on a plate and top with the fresh blueberries before serving immediately.