NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup nonfat Greek yogurt

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

PREPARATION

• 1

  In a medium 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 ingredients, stirring until a smooth, thick batter forms.

• 3

  Gently fold half of the fresh blueberries into the batter, being careful not to overmix.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.

• 5

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 3 to 4 minutes until bubbles form on the surface.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.

• 7

  Serve the warm pancakes immediately, topped with the remaining fresh blueberries and a drizzle of pure maple syrup.