NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Coconut oil

0.5 cup Fresh blueberries

0.5 cup Fresh raspberries

1 tbsp Almond butter

PREPARATION

• 1

  In a medium bowl, whisk together the liquid egg whites, non-fat Greek yogurt, vanilla protein powder, oat flour, baking powder, and ground cinnamon until the batter is completely smooth.

• 2

  Heat the coconut oil in a large non-stick skillet over medium-low heat, ensuring the surface is well-coated.

• 3

  Pour the batter into the skillet to form three small pancakes and cook for 2-3 minutes until the edges are firm and small bubbles appear on top.

• 4

  Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and springy to the touch.

• 5

  Remove the pancakes from the pan and use a knife to slice them into bite-sized squares.

• 6

  Transfer the pancake pieces to a bowl, top with the fresh blueberries and raspberries, and finish with a creamy drizzle of almond butter.