NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop chocolate protein powder

2 tbsp unsweetened cocoa powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

1 tsp baking powder

0.5 cup fresh raspberries

1 tsp maple syrup

0.25 tsp sea salt

1 tsp vanilla extract

1 tsp avocado oil

PREPARATION

• 1

  In a medium bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking powder, and sea salt.

• 2

  Add the liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until just combined into a thick batter.

• 3

  Heat a non-stick skillet over medium heat and lightly coat with avocado oil.

• 4

  Scoop the batter onto the skillet to form pancakes, cooking for 2-3 minutes per side until bubbles form and the edges are set.

• 5

  While pancakes cook, mash the raspberries in a small saucepan with maple syrup over low heat until they break down into a glossy sauce.

• 6

  Stack the pancakes and pour the warm raspberry drizzle over the top before serving.