NUTRITION

SERVINGS

INGREDIENTS

1.5 cup egg whites

0.5 cup nonfat Greek yogurt

0.25 cup rolled oats

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0 tsp coconut oil

0.5 cup fresh blueberries

0.13 tsp sea salt

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

  In a large mixing bowl, whisk the egg whites, nonfat Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.

• 3

  Gently fold the oat flour, baking powder, ground cinnamon, and sea salt into the wet mixture until just combined.

• 4

  Warm the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 5

  Ladle the batter into the skillet to form small pancakes and cook for 3 minutes until bubbles appear, then flip and cook for 2 more minutes until golden.

• 6

  Plate the warm pancakes and top with fresh blueberries for a vibrant, protein-packed meal.