Name: Fluffy Buttermilk Pancakes with Berries
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 0.25 cup buttermilk; 0.25 cup nonfat Greek yogurt; 0.5 cup egg whites; 0.25 cup dry oat flour; 1 oz vanilla whey protein powder; 0.5 cup raw blueberries; 1 tsp baking powder; 0.5 tsp ground cinnamon; 1 tsp coconut oil; 0.25 tsp sea salt; 1 tbsp pure maple syrup

Nutrition

Per serving

476 calories

Protein: 50g; 41% of calories
Carbs: 54g; 44% of calories
Fat: 8g; 15% of calories

Instructions

Prep 10 min · Cook 10 min

In a medium mixing bowl, whisk together the buttermilk, nonfat Greek yogurt, and egg whites until the mixture is smooth and well combined.
Add the dry oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt to the wet ingredients.
Gently fold the dry ingredients into the wet mixture using a spatula until just incorporated, being careful not to overmix to maintain fluffiness.
Heat a large non-stick skillet or griddle over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Pour the batter onto the skillet in 1/4 cup portions; while the first side cooks, gently press several raw blueberries into the top of each pancake.
Cook for 2-3 minutes until small bubbles begin to form and pop on the surface, then carefully flip and cook for another 1-2 minutes until golden brown.
Transfer the pancakes to a plate and serve immediately topped with the remaining fresh blueberries and a drizzle of pure maple syrup.

Nutrition

Ingredients

Instructions

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