NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Liquid egg whites

0.13 cup Plain non-fat Greek yogurt

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, combine the oat flour, vanilla protein powder, baking powder, and ground cinnamon, whisking thoroughly to remove any lumps.

• 2

  Create a well in the center and pour in the liquid egg whites, Greek yogurt, and vanilla extract, then stir gently until the batter is smooth and integrated.

• 3

  Warm a high-quality non-stick griddle over medium-low heat and melt the coconut oil, swirling to coat the surface evenly.

• 4

  Ladle the batter onto the hot surface to form small pancakes, allowing them to cook until the edges are set and small bubbles appear on top.

• 5

  Carefully flip each pancake with a thin spatula and continue cooking for 1 to 2 minutes until they are puffed and golden brown.

• 6

  Plate the pancakes immediately, garnishing with a handful of fresh blueberries and a light drizzle of pure maple syrup for a touch of sweetness.