NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

0.5 cup Egg whites

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Lemon juice

1 tsp Coconut oil

0.5 cup Fresh blueberries

0.25 cup Fresh raspberries

PREPARATION

• 1

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

• 2

  Gently fold in the oat flour, vanilla protein powder, and baking powder until just combined, being careful not to overmix the batter.

• 3

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

• 4

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

• 5

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

• 6

  Serve the warm pancakes immediately, topped with a vibrant and juicy mix of fresh blueberries and raspberries.