NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Oat flour

1 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Sea salt

0.5 cup Fresh blueberries

1 tbsp Pure maple syrup

1 tsp Coconut oil

PREPARATION

• 1

  In a medium mixing bowl, whisk together the egg whites and non-fat Greek yogurt until well combined.

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring until a smooth batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes.

• 6

  Cook for 3-4 minutes until bubbles appear on the surface and the edges look set, then carefully flip.

• 7

  Cook for an additional 2 minutes until the pancakes are golden brown and cooked through.

• 8

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