NUTRITION

SERVINGS

INGREDIENTS

0.5 cup protein pancake mix

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.25 cup non-fat Greek yogurt

1 tbsp pure maple syrup

1 tsp ground cinnamon

1 tsp virgin coconut oil

0 scoop vanilla protein powder

0.25 tsp pure vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe bowl or ramekin with a touch of coconut oil.

• 2

  In a medium mixing bowl, whisk together the protein pancake mix, liquid egg whites, the first 0.25 cup of Greek yogurt, vanilla extract, and sea salt until the batter is smooth.

• 3

  In a separate small dish, stir together the ground cinnamon, melted coconut oil, and half of the maple syrup to create the cinnamon swirl mixture.

• 4

  Pour the pancake batter into the prepared oven-safe bowl, then drizzle the cinnamon mixture over the top and use a toothpick to gently swirl it into the batter.

• 5

  Bake for 20 to 25 minutes, or until the center is set and the top is lightly golden brown.

• 6

  While the bowl bakes, prepare the protein icing by stirring the remaining 0.25 cup of Greek yogurt, vanilla protein powder, and the rest of the maple syrup together until creamy.

• 7

  Remove the bowl from the oven and drizzle the protein icing over the top while the pancake is still warm and fragrant.