NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 cup Fresh spinach

1 tsp Matcha green tea powder

1 cup Liquid egg whites

0.5 cup Non-fat plain Greek yogurt

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

1 tsp Coconut oil

0.25 cup Fresh blueberries

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the fresh spinach, matcha powder, liquid egg whites, half of the Greek yogurt, baking powder, and cinnamon to the blender.

• 3

  Blend on high for 30-45 seconds until the batter is completely smooth and a vibrant green color.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with the coconut oil.

• 5

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes with a wide spatula and cook for an additional 2 minutes until they are cooked through and slightly firm to the touch.

• 7

  Transfer the pancakes to a plate and top with the remaining Greek yogurt and fresh blueberries before serving.