NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup rolled oats

0.5 cup non-fat Greek yogurt

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp baking powder

1 tsp coconut oil

0.5 cup fresh blueberries

1 tbsp pure maple syrup

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, vanilla extract, cinnamon, baking powder, and sea salt to the blender.

• 3

  Blend on medium speed for 30 seconds until the batter is completely smooth and slightly frothy.

• 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 pancakes, roughly 4 inches in diameter.

• 6

  Cook for 2-3 minutes until small bubbles form on the surface and the edges look set, then carefully flip.

• 7

  Cook for another 1-2 minutes on the second side until golden brown and cooked through.

• 8

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