NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Egg whites

0.25 cup Oat flour

30 gram Vanilla protein powder

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Ground cinnamon

1 tsp Coconut oil

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, egg whites, oat flour, vanilla protein powder, baking powder, sea salt, and ground cinnamon until the batter is smooth.

• 2

  Gently fold in half of the fresh blueberries, taking care not to over-mix.

• 3

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

• 4

  Ladle the batter into the skillet to form three or four pancakes, then top each with the remaining fresh blueberries.

• 5

  Cook for 3 to 4 minutes until small bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.

• 6

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