NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

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

• 3

  Gently fold in half of the fresh blueberries into the pancake batter.

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, then press the remaining blueberries into the top of each pancake.

• 6

  Cook for 2 to 3 minutes until small bubbles appear on the surface, then carefully flip and cook for another 1 to 2 minutes until golden brown and set.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.