NUTRITION

SERVINGS

INGREDIENTS

0.33 cup oat flour

0.5 scoop chocolate protein powder

2 tbsp unsweetened cocoa powder

1 tsp baking powder

0.25 tsp sea salt

1 large eggs

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.5 cup unsweetened almond milk

1 tsp vanilla extract

0.25 tbsp coconut oil

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

  In a separate medium bowl, beat the eggs and egg whites, then stir in the Greek yogurt, almond milk, and vanilla extract until the mixture is smooth.

• 3

  Make a well in the center of the dry ingredients and pour in the wet mixture, stirring gently with a spatula until just combined; avoid over-mixing.

• 4

  Allow the batter to rest for 5 to 8 minutes; this allows the oat flour to hydrate, resulting in a thicker, fluffier pancake.

• 5

  Heat a large non-stick griddle or skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 6

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, leaving space between them.

• 7

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 8

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are springy to the touch and cooked through.

• 9

  Serve the pancakes warm, divided between two plates, and top with an extra spoonful of Greek yogurt if desired.