NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Egg whites

30 gram Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

1 tsp Lemon juice

1 tsp Ghee

PREPARATION

• 1

  In a small saucepan, combine the fresh blueberries, pure maple syrup, and lemon juice over medium heat.

• 2

  Simmer the berry mixture for 5-7 minutes, stirring occasionally, until the berries burst and the sauce thickens into a compote.

• 3

  In a medium mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla extract until the mixture is completely smooth.

• 4

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until just combined, being careful not to overmix the batter.

• 5

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and spoon the warm blueberry compote over the top before serving immediately.