NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

0.75 cup nonfat Greek yogurt

0.5 cup egg whites

1 large egg

0.5 scoop vanilla protein powder

0.25 cup low-fat buttermilk

1 tsp baking powder

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

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

• 3

  Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just incorporated, being careful not to overmix.

• 4

  Heat a large non-stick skillet or griddle over medium heat and lightly coat with the coconut oil.

• 5

  Ladle approximately 1/4 cup of batter onto the skillet for each pancake and sprinkle a few fresh blueberries onto the surface of each one.

• 6

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for another 1-2 minutes until both sides are golden brown and the center is cooked through.

• 8

  Serve the pancakes warm, topped with the remaining fresh blueberries.