NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 large egg

0.25 cup egg whites

0.5 tsp baking powder

0.25 tsp cinnamon

0.5 cup fresh blueberries

1 tsp coconut oil

PREPARATION

• 1

  In a medium-sized mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and cinnamon until well combined.

• 2

  Add the Greek yogurt, whole egg, and egg whites to the dry ingredients, stirring until a thick, uniform batter forms.

• 3

  Gently fold the fresh blueberries into the batter using a spatula, taking care not to crush the fruit.

• 4

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the pan evenly.

• 5

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the bottoms are golden brown and the centers are cooked through.

• 8

  Transfer to a plate and serve immediately while the blueberries are warm and jammy.