NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

0.25 cup Low-fat buttermilk

1 scoop Vanilla whey protein powder

0.25 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

0.5 tsp Coconut oil

1 tbsp Pure maple syrup

PREPARATION

• 1

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

• 2

  Add the vanilla whey protein powder, oat flour, and baking powder to the bowl, whisking gently until just combined to avoid overworking the batter.

• 3

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

• 4

  Pour approximately one-quarter cup of batter onto the hot skillet for each pancake, leaving enough space between them for easy flipping.

• 5

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

• 6

  Carefully flip each pancake with a spatula and cook for another 1 to 2 minutes until both sides are golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately while warm, finished with a drizzle of pure maple syrup.