NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoops chocolate protein powder

0.5 cup liquid egg whites

0.25 cup plain nonfat Greek yogurt

1 tbsp unsweetened cocoa powder

1 tsp baking powder

0.13 tsp sea salt

2 tbsp unsweetened almond milk

0.5 cup fresh raspberries

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, and almond milk to the dry mixture, stirring until a thick and smooth batter forms.

• 3

  Preheat a non-stick griddle or skillet over medium-low heat and lightly coat with a small amount of cooking spray if necessary.

• 4

  Pour approximately 1/4 cup of the batter onto the hot skillet for each pancake, using the back of a spoon to spread it slightly into a circle.

• 5

  Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 6

  Cook for an additional 1-2 minutes on the second side until the pancakes are firm and cooked through.

• 7

  Transfer the pancakes to a plate and top with the fresh raspberries before serving.