NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

0.5 cup Fresh blueberries

1 scoop Vanilla protein powder

1 tsp Baking powder

0.5 tsp Ground cinnamon

1 tsp Vanilla extract

1 tsp Coconut oil

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the oat flour, Greek yogurt, liquid egg whites, vanilla protein powder, baking powder, ground cinnamon, vanilla extract, and sea salt until the batter is smooth.

• 3

  Gently fold the fresh blueberries into the batter using a spatula to avoid crushing the fruit.

• 4

  Heat the coconut oil in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Pour 0.25 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes until small bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.