NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp vanilla extract

1 pinch sea salt

1 tsp coconut oil

0.5 cup frozen blueberries

0.5 cup frozen raspberries

1 tsp lemon juice

PREPARATION

• 1

  In a small saucepan, combine the frozen blueberries, frozen raspberries, and lemon juice over medium heat.

• 2

  Simmer the berries for 5 to 7 minutes, stirring occasionally, until they burst and the liquid thickens into a syrupy compote.

• 3

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt.

• 4

  Add the egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until just combined into a thick, smooth batter.

• 5

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

• 6

  Pour 0.25 cup portions of the batter onto the skillet and cook for 2 to 3 minutes until bubbles form on the surface.

• 7

  Flip the pancakes carefully and cook for an additional 1 to 2 minutes until golden brown and cooked through.

• 8

  Serve the warm pancakes immediately, topped generously with the bubbling berry compote.