NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup nonfat Greek yogurt

0.25 cup unsweetened almond milk

1 tsp baking powder

0.25 tsp sea salt

0.25 cup fresh blueberries

1 tbsp maple syrup

1 tsp coconut oil

0.5 tsp vanilla extract

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt.

• 3

  Add the nonfat Greek yogurt, unsweetened almond milk, and vanilla extract to the dry ingredients, stirring until a thick, smooth batter forms.

• 4

  Gently fold the fresh blueberries into the batter using a spatula.

• 5

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

• 6

  Pour the batter into the skillet to form three or four medium pancakes, using the back of a spoon to spread them slightly if needed.

• 7

  Cook for 3-4 minutes until small bubbles form on the surface, then carefully flip and cook for another 2-3 minutes until golden brown.

• 8

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