NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.33 cup Oat flour

2 tbsp Low-fat buttermilk

15 gram Vanilla protein powder

1 tsp Baking powder

0.25 tsp Sea salt

1 tsp Grass-fed butter

1 tbsp Pure maple syrup

0.25 cup Fresh blueberries

PREPARATION

• 1

  Whisk the liquid egg whites, Greek yogurt, and buttermilk in a medium bowl until the mixture is smooth and well combined.

• 2

  Gently fold in the oat flour, vanilla protein powder, baking powder, and sea salt until a thick batter forms, being careful not to overmix.

• 3

  Heat a large non-stick skillet over medium-low heat and melt the grass-fed butter to evenly coat the pan.

• 4

  Scoop the batter onto the skillet in 3-inch circles and cook until small bubbles begin to appear on the surface and the edges look set.

• 5

  Flip the pancakes carefully and cook for another 1-2 minutes until the underside is golden brown and the center is springy to the touch.

• 6

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