Name: Blueberry Buttermilk Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.5 cup oat flour; 0.13 cup vanilla protein powder; 1 tsp baking powder; 0.5 tsp ground cinnamon; 0.13 tsp sea salt; 0.5 cup egg whites; 0.25 cup non-fat Greek yogurt; 1 tsp lemon juice; 0.5 cup fresh blueberries; 1 tsp coconut oil; 1 tbsp pure maple syrup

Nutrition

Per serving

488 calories

Protein: 43g; 33% of calories
Carbs: 67g; 51% of calories
Fat: 9g; 15% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt.
In a separate bowl, stir the egg whites, Greek yogurt, and lemon juice until smooth to create a tangy buttermilk-style base.
Gently fold the wet ingredients into the dry ingredients until just combined, then stir in the fresh blueberries.
Heat a large non-stick skillet over medium heat and lightly coat with the coconut oil.
Scoop the batter onto the skillet to form three pancakes and cook for 3-4 minutes until bubbles form on the surface.
Flip carefully and cook for another 2-3 minutes until the centers are firm and the edges are golden.
Plate the pancakes and finish with a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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