NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 tsp lemon juice

1 scoop vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

1 tsp avocado oil

0.25 cup fresh blueberries

0.25 cup fresh raspberries

PREPARATION

• 1

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

• 2

  Sift the vanilla protein powder, oat flour, and baking powder into the wet ingredients, folding gently with a spatula until just combined.

• 3

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

• 4

  Pour the batter onto the hot surface in 1/4 cup portions, leaving space between each pancake.

• 5

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

• 6

  Cook for an additional 1-2 minutes until the pancakes are golden brown and spring back when lightly touched.

• 7

  Transfer the warm pancakes to a plate and top with the fresh blueberries and raspberries before serving.