NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Nonfat Greek yogurt

1 scoop Vanilla protein powder

0.25 cup Oat flour

1 large Egg

0.25 cup Low-fat buttermilk

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.13 tsp Sea salt

1 tsp Coconut oil

1 tbsp Pure maple syrup

0.5 cup Fresh blueberries

PREPARATION

• 1

  In a medium mixing bowl, whisk together the nonfat Greek yogurt, egg, and buttermilk until the mixture is completely smooth.

• 2

  Add the vanilla protein powder, oat flour, baking powder, ground cinnamon, and sea salt to the wet ingredients.

• 3

  Stir the batter gently with a spatula until just combined, being careful not to overmix which can make the pancakes tough.

• 4

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

• 5

  Measure approximately 1/4 cup of batter for each pancake and pour onto the hot skillet, leaving space between them.

• 6

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

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

• 8

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