Name: Fluffy Oatmeal Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup rolled oats; 1 scoop vanilla protein powder; 0.5 cup egg whites; 0.25 cup non-fat Greek yogurt; 2 tbsp unsweetened almond milk; 1 tsp baking powder; 0.5 tsp ground cinnamon; 1 tsp vanilla extract; 0.5 cup fresh blueberries; 1 tbsp pure maple syrup; 1 tsp coconut oil

Nutrition

Per serving

518 calories

Protein: 51g; 38% of calories
Carbs: 62g; 46% of calories
Fat: 9g; 15% of calories

Instructions

Prep 10 min · Cook 10 min

Pulse rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, and ground cinnamon.
Stir in the egg whites, non-fat Greek yogurt, almond milk, and vanilla extract until the batter is smooth and thickened.
Lightly grease a large non-stick skillet with coconut oil and set over medium-low heat.
Ladle approximately 0.25 cup of batter per pancake onto the hot skillet, then gently press a few blueberries into the top of each.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Flip carefully and cook for an additional 2 minutes until the pancakes are golden brown and cooked through.
Serve the warm pancakes immediately, topped with the remaining fresh blueberries and a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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