NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.75 scoop Vanilla protein powder

0.5 cup Non-fat Greek yogurt

1 large Egg

0.25 cup Unsweetened almond milk

1 tsp Baking powder

0.5 tsp Ground cinnamon

0.5 cup Fresh blueberries

1 tsp Pure maple syrup

1 tsp Lemon juice

1 tsp Coconut oil

PREPARATION

• 1

  In a small saucepan, combine the fresh blueberries, pure maple syrup, and lemon juice over medium heat.

• 2

  Simmer the berry mixture for 5 to 7 minutes, stirring occasionally, until the berries burst and the liquid thickens into a glossy compote.

• 3

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon.

• 4

  Add the Greek yogurt, egg, and almond milk to the dry ingredients, stirring gently until just combined to ensure the pancakes remain fluffy.

• 5

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

• 6

  Pour 1/4 cup portions of the batter onto the skillet and cook until small bubbles form on the surface, about 2 to 3 minutes.

• 7

  Carefully flip the pancakes and cook for another 1 to 2 minutes until both sides are golden brown.

• 8

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