NUTRITION

SERVINGS

INGREDIENTS

0.5 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 Vanilla extract

0.25 tsp Ground cinnamon

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

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 ingredients, stirring until a smooth batter forms.

• 3

  Gently fold in half of the fresh blueberries, taking care not to overmix the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter for each pancake onto the hot skillet.

• 6

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

• 7

  Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.

• 8

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