NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

2 tbsp low-fat buttermilk

0.5 tsp vanilla extract

0.25 cup fresh blueberries

1 tsp ghee

PREPARATION

• 1

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

• 2

  In a separate bowl, whisk the egg whites, Greek yogurt, buttermilk, and vanilla extract until the mixture is smooth and creamy.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix the batter.

• 4

  Gently fold the fresh blueberries into the batter using a spatula.

• 5

  Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.

• 6

  Pour the batter onto the skillet in 1/4 cup portions, cooking for 2-3 minutes until bubbles form on the surface.

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.