NUTRITION

SERVINGS

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 cup liquid egg whites

0.5 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

1 cup frozen mixed berries

1 tbsp water

0 tsp coconut oil

0.25 tsp ground cinnamon

0.13 tsp sea salt

PREPARATION

• 1

  In a small saucepan, combine the frozen mixed berries and water over medium heat, simmering until the fruit breaks down into a thick, glossy sauce.

• 2

  In a medium mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and slightly aerated.

• 3

  Gently fold in the oat flour, baking powder, cinnamon, and sea salt until a uniform batter forms, taking care not to overwork the dough.

• 4

  Lightly coat a non-stick skillet with coconut oil and place over medium-low heat.

• 5

  Pour the batter onto the skillet in 1/4 cup portions, cooking until small bubbles appear on the surface and the edges look set.

• 6

  Carefully flip each pancake and cook for another 1-2 minutes until golden brown and cooked through.

• 7

  Stack the pancakes on a plate and finish by pouring the warm berry compote over the top.