NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

1 scoop Vanilla whey protein powder

0.5 cup Non-fat Greek yogurt

2 large Egg whites

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

1 tsp Pure vanilla extract

1 tsp Coconut oil

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon to the wet ingredients, stirring until just incorporated.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to overmix so the pancakes remain light and fluffy.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments and cook until small bubbles begin to form on the surface, about 2 to 3 minutes.

• 6

  Carefully flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.

• 7

  Serve the pancakes warm, topped with a drizzle of pure maple syrup and extra blueberries if desired.