High-Protein Egg White and Oat Pancakes

Add the rolled oats, liquid egg whites, cinnamon, baking powder, vanilla extract, and a pinch of salt into a high-speed blender.

Blend on high for 30 to 45 seconds until the oats are completely broken down and a smooth, frothy batter forms.

Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.

Pour small portions of the batter (about 1/4 cup each) onto the hot skillet to form individual pancakes.

Cook for 2 to 3 minutes until bubbles form around the edges and the underside is golden brown.

Flip the pancakes gently and cook for an additional 1 to 2 minutes until cooked through.

Transfer the cooked pancakes to a plate and top with fresh blueberries before serving.