NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.25 tsp Cinnamon

0.13 tsp Sea salt

0.5 cup Fresh blueberries

1 tsp Coconut oil

1 tbsp Maple syrup

PREPARATION

• 1

  In a medium mixing bowl, whisk together the liquid egg whites and non-fat Greek yogurt until the mixture is smooth and well combined.

• 2

  Add the vanilla protein powder, oat flour, baking powder, cinnamon, and sea salt to the wet ingredients, stirring until a thick batter forms.

• 3

  Place a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 4

  Ladle the batter into the skillet to form three medium-sized pancakes, leaving space between each.

• 5

  Gently press the fresh blueberries into the top of each pancake while the batter is still wet.

• 6

  Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

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