NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Oat flour

30 gram Vanilla protein powder

0.5 cup Fresh blueberries

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 tbsp Maple syrup

0.5 tsp Ghee

0.13 tsp Sea salt

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is smooth and aerated.

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until just combined into a thick batter.

• 3

  Gently fold in the fresh blueberries using a spatula to ensure they are evenly distributed without staining the batter.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and add the ghee, swirling to coat the pan evenly.

• 5

  Ladle the batter onto the hot skillet to form three or four medium-sized pancakes.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and springy to the touch.

• 8

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