NUTRITION

SERVINGS

INGREDIENTS

0.5 cup nonfat Greek yogurt

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium-sized mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla protein powder until the texture is completely smooth.

• 2

  Add the oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients and stir until just combined into a thick batter.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, taking care not to break the berries.

• 4

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

• 5

  Ladle the batter onto the hot skillet to form three or four medium pancakes, leaving space between each for flipping.

• 6

  Cook for 3 to 4 minutes on the first side until small bubbles appear on the surface and the edges appear set and matte.

• 7

  Carefully flip each pancake with a wide spatula and cook for another 2 to 3 minutes until both sides are golden brown and the centers are firm.

• 8

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