NUTRITION

SERVINGS

INGREDIENTS

0.5 cup oat flour

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

0.5 cup fresh blueberries

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  In a separate bowl, whisk the liquid egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and slightly frothy.

• 3

  Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix or the pancakes will lose their fluffiness.

• 4

  Gently fold the fresh blueberries into the batter using a spatula.

• 5

  Heat a non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.

• 6

  Pour the batter onto the skillet in 1/4 cup increments to form small pancakes.

• 7

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

• 8

  Flip carefully and cook for an additional 1-2 minutes until golden brown and cooked through.

• 9

  Serve immediately while warm.