NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Oat flour

0 gram Vanilla protein powder

0.5 tsp Baking powder

1 tsp Ground cinnamon

1 tsp Vanilla extract

0.25 tsp Sea salt

1 tsp Coconut oil

1 tbsp Maple syrup

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, Greek yogurt, oat flour, vanilla protein powder, baking powder, cinnamon, vanilla extract, and sea salt.

• 2

  Blend on high for 30 seconds until the batter is completely smooth and slightly thickened.

• 3

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

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between each.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges appear set and matte.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 7

  Stack the pancakes on a plate and drizzle with the maple syrup before serving immediately while warm.