NUTRITION

SERVINGS

INGREDIENTS

1 scoop vanilla protein powder

0.33 cup oat flour

0.5 cup liquid egg whites

0.25 cup nonfat Greek yogurt

1 tsp baking powder

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk together the vanilla protein powder, oat flour, baking powder, and sea salt until well combined.

• 2

  Add the liquid egg whites, Greek yogurt, lemon juice, lemon zest, and vanilla extract to the dry ingredients and stir until a smooth batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, being careful not to over-mix or crush the berries.

• 4

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

• 5

  Pour the batter onto the skillet using approximately 1/4 cup for each pancake, leaving space between them for easy flipping.

• 6

  Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set, then flip carefully.

• 7

  Cook for an additional 1-2 minutes on the second side until golden brown and firm to the touch.

• 8

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