NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup nonfat Greek yogurt

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp pure vanilla extract

0.5 cup fresh blueberries

1 tsp avocado oil

1 tbsp pure maple syrup

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

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

• 3

  Add the egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.

• 4

  Gently fold in half of the fresh blueberries, being careful not to overmix and deflate the batter.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-low heat.

• 6

  Pour the batter into the skillet to form three or four pancakes, topping each with the remaining blueberries.

• 7

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.