NUTRITION

SERVINGS

INGREDIENTS

0.5 cups oat flour

1 scoops chocolate protein powder

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 cup egg whites

0.25 cup plain non-fat Greek yogurt

0.5 cup unsweetened almond milk

1 tsp vanilla extract

0 tsp coconut oil

PREPARATION

• 1

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

• 2

  In a separate medium bowl, whisk the egg whites, Greek yogurt, almond milk, and vanilla extract until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, being careful not to overmix.

• 4

  Let the batter rest for 5 minutes to allow the oat flour to hydrate and thicken.

• 5

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

• 6

  Pour approximately 1/4 cup of batter per pancake onto the griddle, cooking for 2-3 minutes until small bubbles form on the surface.

• 7

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

• 8

  Serve the pancakes immediately, divided into two equal portions.