NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

0.5 cup oat flour

2 large egg whites

0.5 tsp baking powder

0.5 tsp vanilla extract

1 large egg

3 large egg whites

1 tsp grass-fed butter

0.5 cup fresh blueberries

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, oat flour, 2 egg whites, baking powder, and vanilla until a smooth batter forms.

• 2

  Heat a non-stick skillet over medium-low heat; pour batter to form small pancakes and cook until bubbles form on the surface, then flip and cook until golden.

• 3

  In a separate bowl, whisk the whole egg with the remaining 3 egg whites, sea salt, and black pepper until well combined.

• 4

  Melt the grass-fed butter in the skillet over medium heat, add the egg mixture, and gently fold with a spatula until soft, creamy curds form.

• 5

  Plate the pancakes alongside the scrambled eggs and top with the fresh blueberries.