NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Egg whites

0.25 cup Nonfat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Coconut oil

0.25 tsp Vanilla extract

PREPARATION

• 1

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

• 2

  Add the protein powder, egg whites, Greek yogurt, baking powder, cinnamon, and vanilla extract to the blender and process until the batter is completely 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 until shimmering.

• 5

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

• 6

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

• 7

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

• 8

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