NUTRITION

SERVINGS

INGREDIENTS

0.75 cup rolled oats

1 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.25 cup pumpkin puree

1 tsp pumpkin pie spice

0.5 tsp ground cinnamon

1 tsp baking powder

1 tbsp maple syrup

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, pumpkin puree, pumpkin pie spice, cinnamon, baking powder, and maple syrup to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and the ingredients are well-incorporated.

• 4

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

• 5

  Pour the batter into the skillet to form small pancakes, cooking for 3 to 4 minutes until bubbles begin to form on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.

• 7

  Transfer to a plate and serve immediately topped with fresh blueberries for a bright and flavorful finish.