NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 tbsp Biscoff spread

1 tbsp Maple syrup

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

0 tsp Coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the egg whites, Greek yogurt, and Biscoff spread until the mixture is smooth and well combined.

• 2

  Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon to the wet ingredients, stirring until a thick batter forms.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 4

  Ladle approximately 1/4 cup of batter per pancake onto the hot skillet, leaving space between each.

• 5

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

• 6

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

• 7

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