NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup non-fat Greek yogurt

0.25 cup liquid egg whites

1 tsp vanilla extract

1 tsp ghee

0.5 cup fresh blueberries

1 tsp pure maple syrup

PREPARATION

• 1

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

• 2

  In a separate small bowl, stir together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, being careful not to overmix the batter.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

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

• 7

  Cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.

• 8

  Transfer to a plate and serve immediately topped with fresh blueberries and a light drizzle of pure maple syrup.