NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

1 tsp Lemon juice

0.5 cup Egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Mixed berries

1 tsp Maple syrup

1 tsp Coconut oil

0.25 tsp Sea salt

0.25 tsp Ground cinnamon

PREPARATION

• 1

  Stir the lemon juice into the Greek yogurt and let it sit for a minute to create a tangy buttermilk-style base.

• 2

  Whisk the egg whites and vanilla extract into the yogurt mixture until well combined.

• 3

  Sift in the vanilla protein powder, oat flour, baking powder, sea salt, and ground cinnamon, stirring until just incorporated.

• 4

  Combine the mixed berries and maple syrup in a small saucepan over medium heat, mashing slightly as they simmer into a thick, syrupy compote.

• 5

  Warm the coconut oil in a large non-stick skillet over medium-low heat.

• 6

  Pour the batter into the pan to form pancakes, cooking until the edges are set and bubbles form on the surface.

• 7

  Flip the pancakes and cook for another two minutes until golden brown, then serve immediately topped with the warm berry compote.