NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp vanilla extract

1 tsp lemon juice

1 tsp coconut oil

0.5 cup frozen mixed berries

1 tsp maple syrup

PREPARATION

• 1

  In a small saucepan over medium-low heat, combine the frozen mixed berries and maple syrup. Simmer for 5-8 minutes, stirring occasionally, until the berries break down into a thick, glossy compote.

• 2

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

• 3

  In a separate bowl, whisk the liquid egg whites, Greek yogurt, vanilla extract, and lemon juice. The lemon juice will react with the yogurt to create a tangy buttermilk-style base.

• 4

  Gently fold the wet ingredients into the dry ingredients. Be careful not to over-mix; a few small lumps are fine and will help keep the pancakes fluffy.

• 5

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

• 6

  Pour the batter onto the skillet in 0.25-cup increments. Cook for 2-3 minutes until small bubbles form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown.

• 8

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