Name: Blueberry maple pancake bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 large egg whites; 1/2 cup plain nonfat Greek yogurt; 1/3 cup oat flour; 2 oz blueberries; 2 1/4 tsp maple syrup; 3/4 tsp vanilla extract; 3/4 tsp baking powder; 1/4 tsp salt; 4 olive oil cooking sprays; 1/2 tsp ground cinnamon; 1/2 tsp lemon zest

Nutrition

Per serving

443 calories

Protein: 43g; 40% of calories
Carbs: 56g; 52% of calories
Fat: 4g; 8% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 375°F. Lightly coat a small 8x4-inch loaf pan or a 6-inch round baking dish with cooking spray.
In a mixing bowl, whisk the egg whites, Greek yogurt, vanilla extract, cinnamon, lemon zest, salt, and one third of the maple syrup until smooth. Stir in the oat flour and baking powder until just combined. Fold in one third of the blueberries.
Pour the batter into the prepared baking dish. Press the remaining blueberries gently into the top surface. Bake for 22 to 25 minutes until the center springs back when lightly pressed and a toothpick comes out clean. Done when center springs back, 165°F.
Let the bake rest for 5 minutes. Drizzle the remaining maple syrup over the top and serve warm.

Nutrition

Ingredients

Instructions

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