NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 cup egg whites

0.75 cup non-fat Greek yogurt

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

1 cup mixed berries

1 tsp lemon juice

1 tbsp water

1 tsp coconut oil

PREPARATION

• 1

  In a small saucepan, combine the mixed berries, lemon juice, and water over medium heat.

• 2

  Simmer the mixture for 5-7 minutes, stirring occasionally, until the berries break down into a thick, bubbling sauce.

• 3

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

• 4

  Add the egg whites, non-fat Greek yogurt, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.

• 5

  Lightly coat a large non-stick skillet with coconut oil and place it over medium-low heat.

• 6

  Portion the batter by 1/4 cup scoops onto the skillet, ensuring enough space between each pancake.

• 7

  Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

• 8

  Serve the warm pancakes immediately, topped generously with the fresh berry compote.