NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup plain non-fat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

  In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon until well combined.

• 2

  Add the egg whites, Greek yogurt, and vanilla extract to the dry mixture, stirring with a spatula until a smooth batter forms.

• 3

  Gently fold the fresh blueberries into the batter, taking care not to crush the berries or overwork the mixture.

• 4

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

• 5

  Ladle the batter into the skillet to form three or four even pancakes, leaving space between each for flipping.

• 6

  Cook for approximately 3 to 4 minutes until small bubbles appear on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.