NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Oat flour

0.5 scoop Vanilla protein powder

0.5 cup Non-fat Greek yogurt

0.5 cup Egg whites

1 tsp Baking powder

0.5 tsp Vanilla extract

1 tsp Coconut oil

1 tbsp Maple syrup

0.13 tsp Sea salt

0.25 cup Fresh blueberries

PREPARATION

• 1

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

• 2

  Add the non-fat Greek yogurt, egg whites, and vanilla extract to the dry ingredients, stirring until the batter is smooth.

• 3

  Heat a large non-stick griddle or skillet over medium-low heat and lightly grease with the coconut oil.

• 4

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

• 5

  Sprinkle the fresh blueberries evenly over the top of each pancake while the first side cooks.

• 6

  Cook for approximately 3 minutes, or until small bubbles form on the surface and the edges appear set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and firm to the touch.

• 8

  Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.