NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 cup oat flour

1 scoop vanilla protein powder

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp ghee

1 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just combined to maintain a light texture.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 4

  Ladle the batter into the skillet to form three or four small pancakes, allowing them to cook until bubbles appear on the surface and the edges look set.

• 5

  Carefully flip each pancake with a spatula and cook for another 1-2 minutes until they are golden brown and springy to the touch.

• 6

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