NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.75 cup non-fat Greek yogurt

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp coconut oil

0.13 tsp sea salt

0.13 tsp ground cinnamon

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, non-fat Greek yogurt, and vanilla extract until smooth.

• 2

  Add the oat flour, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring until just combined to keep the batter airy.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

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

• 6

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