NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Non-fat Greek yogurt

0.75 cup Egg whites

1 tsp Baking powder

0.5 tsp Vanilla extract

0.5 cup Fresh blueberries

1 tsp Coconut oil

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

PREPARATION

• 1

  In a large bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.

• 2

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

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

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

• 5

  Pour the batter onto the skillet in 1/4 cup increments and cook until bubbles form on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown and cooked through.

• 7

  Serve the pancakes warm, optionally topped with a few extra berries or a drizzle of sugar-free syrup.