NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.33 cup Oat flour

30 grams Vanilla protein powder

0.5 cup Fresh blueberries

0 tbsp Pure maple syrup

0 tsp Coconut oil

1 tsp Baking powder

0.5 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

• 2

  In a medium bowl, whisk the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and aerated.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated; do not overmix.

• 4

  Gently fold in the fresh blueberries to distribute them evenly throughout the batter.

• 5

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

• 6

  Ladle approximately 1/4 cup of batter per pancake onto the hot surface, cooking for 3-4 minutes until bubbles appear on top and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the second side is golden brown and the center is cooked through.

• 8

  Plate the pancakes immediately and finish with a drizzle of pure maple syrup.