NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.33 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients, stirring until just combined.

• 4

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix.

• 5

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

• 6

  Pour the batter onto the skillet in 1/4 cup increments and cook until small bubbles form on the surface, then flip and cook until golden brown.

• 7

  Plate the pancakes and finish with a drizzle of pure maple syrup before serving.