NUTRITION

SERVINGS

INGREDIENTS

3 large egg whites (~99g)

1 scoop whey protein powder (~30g)

1/4 cup rolled oats (~20g)

1/4 cup unsweetened almond milk (~60g)

1/2 teaspoon baking powder (~2.5g)

1/2 cup mixed berries (~75g)

1/4 cup nonfat Greek yogurt (~60g)

Pinch of salt

PREPARATION

• 1

  In a medium bowl, whisk the egg whites until lightly frothy.

• 2

  Add the whey protein powder, rolled oats, unsweetened almond milk, baking powder, and a pinch of salt to the bowl. Mix until well incorporated; let the batter sit for 5 minutes to thicken slightly.

• 3

  While the batter rests, prepare the berry compote by combining the mixed berries with the nonfat Greek yogurt in a small saucepan or microwave-safe bowl. Warm gently to soften the berries, stirring occasionally. (Alternatively, keep the compote cold for a refreshing contrast.)

• 4

  Heat a non-stick skillet over medium heat. Lightly spray or brush with a small amount of oil if needed.

• 5

  Pour small portions of the pancake batter onto the skillet, forming 3-4 pancakes. Cook until bubbles form on the surface and the edges begin to set, about 2 minutes. Flip and cook for an additional 1-2 minutes until golden and cooked through.

• 6

  Plate the pancakes and top them with the berry compote. Serve warm and enjoy immediately.