Ingredients:

  • 1 cup liquid egg whites
  • 30 grams vanilla protein powder (whey/casein blend)
  • 2 tablespoons Greek yogurt (0% or 2%)
  • 2 tablespoons oat flour
  • 1.5 teaspoons Ceylon cinnamon
  • 0.25 teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon grass-fed butter

Instructions:

  1. Whisk the 1 cup liquid egg whites, 30 grams vanilla protein powder, and 2 tablespoons Greek yogurt in a medium bowl until smooth.
  2. Add the 2 tablespoons oat flour, 1.5 teaspoons cinnamon, baking powder, and salt. Whisk vigorously to ensure the oat flour is fully integrated.
  3. Rest the batter for 5 minutes. Wait until the foam subsides and the oat flour hydrates.
  4. Heat your skillet over medium low heat (aim for 160°C).
  5. Melt a tiny bit of the grass fed butter in the pan. Listen for the sizzle but don't let it brown.
  6. Pour about 60 ml of batter into the center of the pan.
  7. Swirl the pan immediately in a circular motion until the batter covers the entire bottom in a thin layer.
  8. Cook for about 60 to 90 seconds until the edges look dry and start to curl.
  9. Flip carefully using your wide spatula. Use a quick, confident motion to prevent folding.
  10. Finish the other side for 30 seconds until golden spots appear.