NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tbsp Pure maple syrup

PREPARATION

• 1

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

• 2

  Add the egg whites, Greek yogurt, vanilla protein powder, baking powder, and cinnamon to the blender, then process until the batter is completely smooth.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to keep them whole.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments and cook until small bubbles form on the surface, about 2-3 minutes.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately with a drizzle of pure maple syrup.