NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

1 tsp vanilla extract

1 cup frozen mixed berries

1 tsp lemon juice

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

  In a small saucepan, combine the frozen berries and lemon juice over medium heat, simmering until the fruit breaks down into a thick, glossy sauce.

• 2

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

• 3

  Fold in the oat flour, vanilla protein powder, baking powder, and sea salt, stirring just until a thick batter forms.

• 4

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

• 5

  Pour 0.25 cup portions of batter onto the skillet, cooking until small bubbles form on the surface and the edges appear set.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown and cooked through.

• 7

  Stack the pancakes on a plate and generously spoon the warm berry compote over the top before serving.