NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

0.25 cup low-fat buttermilk

1 tsp baking powder

0.25 tsp sea salt

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

  In a large mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and sea salt until well combined.

• 2

  In a separate medium bowl, stir together the Greek yogurt, egg whites, and buttermilk until the mixture is smooth.

• 3

  Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula; be careful not to overmix to keep the pancakes light.

• 4

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

• 5

  Measure out approximately 1/4 cup of batter for each pancake and pour onto the hot skillet.

• 6

  Cook for 2-3 minutes until small bubbles form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until the other side is golden brown and the center is cooked through.

• 8

  Plate the pancakes and serve immediately with a drizzle of pure maple syrup.