NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup nonfat Greek yogurt

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.5 cup fresh blueberries

1 tbsp almond butter

1 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon until well combined.

• 2

  Add the egg whites, Greek yogurt, and vanilla extract to the dry mixture, stirring until a smooth batter forms.

• 3

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

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between them for flipping.

• 5

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

• 6

  Cook the second side for another 1-2 minutes until the pancakes are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and top with fresh blueberries and a drizzle of creamy almond butter.