NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.33 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Cinnamon

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tbsp Pure maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg whites, Greek yogurt, and vanilla protein powder until the mixture is completely smooth.

• 2

  Add the oat flour, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until just combined into a thick batter.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to ensure they are evenly distributed without breaking.

• 4

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

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 6

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Cook for an additional 2 minutes on the second side until the pancakes are golden brown and cooked through.

• 8

  In a small bowl, whisk the maple syrup with a splash of water to create a thin glaze, then drizzle over the warm stack before serving.