NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 cup nonfat Greek yogurt

0.5 cup egg whites

1 large egg

1 tsp vanilla extract

1 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp ghee

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, and sea salt to the wet ingredients, stirring gently until just combined.

• 3

  Allow the batter to rest for 5 minutes; this allows the oat flour to hydrate, resulting in a fluffier texture.

• 4

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

• 5

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 6

  Press several fresh blueberries into the top of each pancake while the batter is still wet.

• 7

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

• 8

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

• 9

  Serve immediately while warm, topped with any remaining fresh blueberries.