NUTRITION

SERVINGS

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 cup liquid egg whites

0.5 cup oat flour

1 tbsp pure maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift the oat flour, baking powder, and sea salt into the wet ingredients, stirring gently with a spatula until just incorporated to keep the batter airy.

• 3

  Preheat a non-stick griddle or large skillet over medium-low heat and add the ghee, swirling to evenly coat the surface.

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each to allow for easy flipping.

• 5

  Cook for 3-4 minutes until small bubbles appear on the surface and the edges look dry and set.

• 6

  Carefully flip each pancake and cook for an additional 2 minutes until both sides are golden brown and the center is springy to the touch.

• 7

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