NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek Yogurt

0.5 cup Liquid egg whites

0.5 cup Oat flour

20 gram Vanilla protein powder

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 cup Mixed frozen berries

1 tsp Lemon juice

1 tsp Coconut oil

PREPARATION

• 1

  In a small saucepan, combine the mixed frozen berries and lemon juice over medium heat, simmering until the fruit breaks down into a thick, syrupy compote.

• 2

  In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, and vanilla extract until the mixture is completely smooth.

• 3

  Gently fold in the oat flour, vanilla protein powder, baking powder, and ground cinnamon until just combined, being careful not to overmix the batter.

• 4

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

• 5

  Pour approximately 1/4 cup of batter per pancake onto the hot surface and cook until small bubbles begin to form on the top and the edges look set.

• 6

  Carefully flip each pancake and cook for another 1 to 2 minutes until both sides are golden brown and the center is cooked through.

• 7

  Transfer the pancakes to a plate and top generously with the warm berry compote before serving immediately.