NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Almond flour

0.75 cup Egg whites

1 large Egg

0.5 cup Plain non-fat Greek yogurt

0.5 cup Fresh blueberries

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Add the egg whites, whole egg, and vanilla extract to the dry ingredients, stirring until a smooth batter forms.

• 3

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

• 4

  Pour the batter into the skillet to form small pancakes, cooking for 3-4 minutes until bubbles form on the surface and edges look set.

• 5

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and firm to the touch.

• 6

  Plate the pancakes and top with the Greek yogurt and fresh blueberries before serving.