NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.33 cup oat flour

0.5 scoop vanilla protein powder

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp ghee

1 tbsp pure maple syrup

PREPARATION

• 1

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

• 2

  Sift the oat flour, vanilla protein powder, baking powder, and sea salt into the wet ingredients, stirring gently until just incorporated to maintain a light texture.

• 3

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.

• 4

  Pour the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 5

  Cook for 2 to 3 minutes until small bubbles appear on the surface and the edges look set and matte.

• 6

  Carefully flip each pancake and cook for an additional 1 to 2 minutes until they are golden brown and cooked through.

• 7

  Transfer the pancakes to a plate and serve immediately with a drizzle of pure maple syrup.