NUTRITION

SERVINGS

INGREDIENTS

0.25 cup oat flour

0.5 scoop vanilla protein powder

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 tsp baking powder

1 tsp ghee

1 tsp maple syrup

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a small oven-safe bowl or deep ramekin with a tiny bit of ghee.

• 2

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

• 3

  Add the liquid egg whites, half of the Greek yogurt, and the vanilla extract to the dry ingredients, stirring until a smooth batter forms.

• 4

  In a separate small microwave-safe dish, melt the remaining ghee and stir in the ground cinnamon and maple syrup to create the cinnamon swirl mixture.

• 5

  Pour the pancake batter into the prepared oven-safe bowl.

• 6

  Drizzle the cinnamon mixture over the top of the batter and use a toothpick or knife to gently swirl it through the bowl.

• 7

  Bake for 15 to 18 minutes, or until the center is set and the top is slightly springy to the touch.

• 8

  While the bowl bakes, prepare the icing by whisking the remaining Greek yogurt with a tiny splash of water or extra maple syrup if desired.

• 9

  Remove the bowl from the oven and spread the yogurt icing over the top while it is still warm and fragrant.