NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Sourdough starter discard

1 scoop Vanilla protein powder

0.5 cup Egg whites

0.25 cup Plain Greek yogurt

0.5 tsp Baking soda

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the sourdough starter discard, egg whites, Greek yogurt, and vanilla extract until the mixture is smooth.

• 2

  Gently fold in the vanilla protein powder, baking soda, and sea salt until just combined, taking care not to over-mix the batter to keep it airy.

• 3

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

• 4

  Pour approximately 1/4 cup of batter for each pancake onto the skillet and cook until small bubbles appear on the surface and the edges look set.

• 5

  Flip the pancakes carefully and cook for an additional 1 to 2 minutes until they are golden brown and firm to the touch.

• 6

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