NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.25 cup almond flour

0.5 cup plain non-fat Greek yogurt

0.5 cup fresh blueberries

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

1 tsp coconut oil

1 tsp maple syrup

PREPARATION

• 1

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

• 2

  Add the almond flour, baking powder, and sea salt to the wet ingredients, stirring until a consistent batter forms.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.

• 5

  Carefully flip each pancake and cook for an additional 2 minutes until the edges are firm and the centers are golden brown.

• 6

  Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of maple syrup before serving.