NUTRITION

SERVINGS

INGREDIENTS

0.25 cup almond flour

1 large egg

0.75 cup egg whites

0.33 cup non-fat Greek yogurt

0.5 cup mixed berries

0 tsp coconut oil

0.5 tbsp flaxseed meal

0.5 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 tbsp water

PREPARATION

• 1

  In a small saucepan, combine the mixed berries and water over medium heat, simmering until the berries burst into a thick, glossy compote.

• 2

  In a medium bowl, whisk together the almond flour, flaxseed meal, baking powder, cinnamon, and sea salt until well combined.

• 3

  In a separate bowl, beat the whole egg, egg whites, and vanilla extract until frothy.

• 4

  Gently fold the wet ingredients into the dry mixture, stirring until a consistent batter forms.

• 5

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

• 6

  Pour the batter into the skillet to form four small pancakes, cooking until bubbles form on the surface and edges are set.

• 7

  Carefully flip the pancakes and cook for another 2 minutes until golden brown and firm to the touch.

• 8

  Plate the pancakes and top with the Greek yogurt and warm berry compote.