NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp cinnamon

0.25 tsp vanilla extract

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp almond butter

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well-combined.

• 2

  Add the oat flour, vanilla protein powder, baking powder, and cinnamon to the wet ingredients, stirring gently until a thick batter forms.

• 3

  Gently fold in half of the fresh blueberries, being careful not to overmix the batter to keep the pancakes light.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Ladle the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Plate the stack and top with the remaining fresh blueberries and a drizzle of creamy almond butter.