NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

0.5 cup liquid egg whites

0.5 scoop vanilla protein powder

0.5 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp coconut oil

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

  In a medium mixing bowl, whisk together the nonfat Greek yogurt, lemon juice, liquid egg whites, and vanilla extract until the mixture is completely smooth.

• 3

  Stir the oat flour, vanilla protein powder, baking powder, and ground cinnamon into the wet ingredients until just combined.

• 4

  Gently fold the fresh blueberries into the thick batter using a spatula to ensure they remain whole and juicy.

• 5

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

• 6

  Pour the batter into the skillet to form four even pancakes and cook for 3-4 minutes until small bubbles form on the surface.

• 7

  Flip the pancakes carefully and cook for an additional 2 minutes until golden brown and firm to the touch.