NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.13 tsp sea salt

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the vanilla protein powder, egg whites, Greek yogurt, baking powder, cinnamon, and sea salt to the blender and process until the batter is completely smooth.

• 3

  Remove the blender jar from the base and gently fold in the fresh blueberries using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes, leaving space between them.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form 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.

• 8

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