NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Egg whites

0.33 cup Oat flour

1 scoop Vanilla protein powder

1 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Ghee

1 tbsp Pure maple syrup

0.25 cup Fresh blueberries

PREPARATION

• 1

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

• 2

  Add the oat flour, vanilla protein powder, baking powder, and sea salt to the wet ingredients, stirring gently until just incorporated.

• 3

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

• 4

  Ladle the batter onto the skillet in 1/4 cup portions, leaving space between each pancake to allow for easy flipping.

• 5

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges appear set.

• 6

  Carefully flip each pancake and cook for an additional 1-2 minutes until both sides are golden brown and the center is cooked through.

• 7

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