NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.6 cup Non-fat Greek yogurt

0.5 scoop Vanilla protein powder

0.33 cup Oat flour

1 tsp Baking powder

1 tsp Vanilla extract

1.5 tsp Ground cinnamon

1 tbsp Almond butter

1 tsp Maple syrup

0.25 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, 0.5 cup of the Greek yogurt, vanilla extract, and sea salt until smooth.

• 2

  Fold in the oat flour, vanilla protein powder, baking powder, and 0.5 tsp of ground cinnamon until a thick batter forms.

• 3

  In a small separate bowl, combine the almond butter, maple syrup, and the remaining 1 tsp of ground cinnamon to create the swirl mixture; add a drop of water if needed to reach a pipeable consistency.

• 4

  Heat a non-stick griddle over medium-low heat and lightly coat with cooking spray.

• 5

  Pour the batter onto the griddle to form three large pancakes.

• 6

  Carefully drizzle or pipe the cinnamon-almond butter mixture in a spiral pattern onto the wet surface of each pancake.

• 7

  Cook for 3-4 minutes until bubbles form on the edges, then flip carefully and cook for another 2 minutes until golden brown.

• 8

  Mix the remaining 0.1 cup of Greek yogurt with a splash of water or stevia to create a glaze and drizzle over the warm pancakes before serving.