NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.25 cup Non-fat Greek yogurt

2 large Eggs

0.75 cup Liquid egg whites

0.5 tsp Baking powder

0.25 tsp Vanilla extract

1 tsp Ghee

0.25 cup Fresh blueberries

0.13 tsp Sea salt

0.13 tsp Ground cinnamon

PREPARATION

• 1

  In a medium bowl, whisk together the oat flour, baking powder, ground cinnamon, and sea salt until well combined.

• 2

  Add the Greek yogurt, vanilla extract, 1 large egg, and 0.25 cup of the liquid egg whites to the dry ingredients, stirring until a smooth batter forms.

• 3

  Heat a large non-stick skillet over medium-low heat and melt 0.5 tsp of the ghee to coat the surface.

• 4

  Pour the batter into the skillet to form three small pancakes and cook until bubbles appear on the surface, then flip and cook until golden brown on both sides.

• 5

  In a separate small bowl, whisk together the remaining 1 large egg and the remaining 0.5 cup of liquid egg whites.

• 6

  Wipe the skillet clean, melt the remaining 0.5 tsp of ghee, and pour in the egg mixture.

• 7

  Gently fold the eggs with a spatula over medium-low heat until they are soft, fluffy, and just set.

• 8

  Transfer the pancakes and scrambled eggs to a plate and garnish with the fresh blueberries.