NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

2 large Egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Coconut oil

1 tbsp Maple syrup

0.25 cup Fresh blueberries

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt and egg whites until the mixture is smooth and slightly bubbly.

• 2

  Fold in the vanilla protein powder, oat flour, baking powder, and sea salt, stirring until just combined to keep the batter light.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes, then gently press the fresh blueberries into the top of each.

• 5

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the centers are firm and the outsides are golden brown.

• 7

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