NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp 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

  Add the non-fat Greek yogurt and liquid egg whites to the dry ingredients, stirring until a smooth, thick batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without bursting.

• 4

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

• 5

  Pour the batter into the skillet to form four pancakes, cooking for 3 to 4 minutes until bubbles form on the surface and edges look set.

• 6

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately on a plate, finished with a drizzle of pure maple syrup.