NUTRITION

SERVINGS

INGREDIENTS

0.75 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.5 tsp baking powder

0.25 tsp cinnamon

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a large bowl, whisk together the egg whites and non-fat Greek yogurt until the mixture is smooth and slightly frothy.

• 2

  Stir in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until a thick, uniform batter forms.

• 3

  Gently fold in half of the fresh blueberries, being careful not to over-mix and crush the fruit.

• 4

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

• 5

  Pour the batter into the skillet to form three to four medium-sized pancakes.

• 6

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

• 7

  Transfer the pancakes to a plate and top with the remaining fresh blueberries and a drizzle of pure maple syrup.