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

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp coconut oil

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Pour the batter onto the hot skillet to form three or four medium pancakes, then immediately press the fresh blueberries into the top of each pancake.

• 5

  Cook for 3-4 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

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

• 7

  Transfer the pancakes to a plate and serve warm, topped with a drizzle of pure maple syrup.