NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.75 cup egg whites

0.5 cup nonfat Greek yogurt

15 gram vanilla protein powder

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.13 tsp sea salt

1 tsp coconut oil

1 tbsp maple syrup

PREPARATION

• 1

  In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 2

  In a separate bowl, blend the egg whites, nonfat Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.

• 3

  Gently fold the wet ingredients into the dry ingredients, stirring until just combined to maintain a light and airy texture.

• 4

  Heat a non-stick griddle or large skillet over medium-low heat and lightly coat with the coconut oil.

• 5

  Pour approximately 0.25 cup of batter for each pancake onto the hot surface, cooking until small bubbles form on top.

• 6

  Carefully flip the pancakes and cook for another 1-2 minutes until both sides are perfectly golden and the center is set.

• 7

  Plate the pancakes immediately and finish with a drizzle of pure maple syrup for a balanced, high-protein breakfast.