NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Liquid egg whites

0.25 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a blender, pulse the rolled oats until they reach a fine, flour-like consistency.

• 2

  Add the vanilla protein powder, liquid egg whites, nonfat Greek yogurt, baking powder, ground cinnamon, and vanilla extract to the blender; pulse until the batter is just combined.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking until small bubbles begin to form on the surface.

• 5

  Carefully flip each pancake and cook for an additional 1-2 minutes until they are cooked through and lightly golden.

• 6

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