NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.5 cup Nonfat Greek yogurt

2 large Egg whites

1 large Egg

15 gram Vanilla whey protein powder

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

1 tbsp Pure maple syrup

PREPARATION

• 1

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

• 2

  In a separate bowl, blend the nonfat Greek yogurt, egg whites, whole egg, and vanilla extract until the mixture is completely smooth.

• 3

  Gently fold the wet ingredients into the dry mixture using a spatula, being careful not to over-mix to ensure the pancakes remain light.

• 4

  Preheat a cast-iron skillet or non-stick pan over medium-low heat and add the ghee, swirling to coat the bottom.

• 5

  Ladle the batter onto the hot skillet in 1/4 cup increments, allowing space between each pancake.

• 6

  Cook for 3-4 minutes until small bubbles appear and the edges look set, then flip and cook for an additional 2 minutes until golden.

• 7

  Serve the warm pancakes immediately with a measured drizzle of pure maple syrup for a balanced, high-protein breakfast.