NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tbsp pure maple syrup

0.25 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a separate medium bowl, vigorously whisk the liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently until just incorporated; let the batter rest for 5 minutes to allow the oat flour to hydrate and thicken.

• 4

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

• 5

  Ladle the batter onto the skillet to form four pancakes, then sprinkle half of the fresh blueberries onto the wet side of each pancake.

• 6

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

• 7

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