NUTRITION

SERVINGS

INGREDIENTS

0.75 cup non-fat Greek yogurt

0.5 cup liquid egg whites

1 large egg

0.25 cup oat flour

0.5 cup fresh blueberries

0.5 tbsp pure maple syrup

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until just incorporated without overmixing.

• 3

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

• 4

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

• 5

  Pour the batter onto the skillet in 0.25 cup portions, leaving space between each pancake for easy flipping.

• 6

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

• 7

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