NUTRITION

SERVINGS

INGREDIENTS

0.75 cup rolled oats

0.75 cup non-fat Greek yogurt

2 large eggs

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 cup fresh blueberries

1 tsp coconut oil

1 tbsp pure maple syrup

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the Greek yogurt, eggs, and vanilla extract until the mixture is smooth.

• 3

  Stir the oat flour, baking powder, ground cinnamon, and sea salt into the wet ingredients until just combined.

• 4

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

• 5

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 6

  Pour 0.25 cup portions of batter onto the skillet and cook for 3 minutes until bubbles form, then flip and cook for 2 more minutes.

• 7

  Plate the warm pancakes and finish with a drizzle of pure maple syrup.