NUTRITION

SERVINGS

INGREDIENTS

1 cup 0% Greek yogurt

1 large egg

0.5 cup egg whites

0.33 cup oat flour

1 tsp baking powder

0.5 tsp vanilla extract

0.25 tsp sea salt

0.5 cup blueberries

0.5 tbsp maple syrup

0.25 tsp coconut oil

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, egg, egg whites, and vanilla extract until the mixture is smooth and well combined.

• 2

  Sift in the oat flour, baking powder, and sea salt, then fold gently with a spatula until just incorporated to ensure the pancakes remain light.

• 3

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

• 4

  Pour approximately 0.25 cup of batter for each pancake onto the skillet, leaving space between them.

• 5

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

• 6

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

• 7

  Transfer the pancakes to a plate and garnish with fresh blueberries and a drizzle of pure maple syrup.