NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.25 cup egg whites

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the vanilla protein powder, Greek yogurt, egg whites, baking powder, cinnamon, and sea salt to the blender and process until the batter is smooth.

• 3

  Gently fold half of the fresh blueberries into the batter using a spatula to keep them intact.

• 4

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

• 5

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

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for another 2 minutes until the centers are firm and the outsides are golden brown.

• 8

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