NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Nonfat Greek yogurt

0 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Baking powder

0.5 tsp Vanilla extract

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Sift in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt, then stir until just combined.

• 3

  Gently fold in half of the fresh blueberries, being careful not to overmix the batter to keep the pancakes light.

• 4

  Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with a clean avocado oil spray.

• 5

  Pour 1/4 cup portions of batter onto the griddle and top each pancake with the remaining fresh blueberries.

• 6

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

• 7

  Plate the pancakes in a stack and finish with a drizzle of pure maple syrup before serving immediately while warm.