NUTRITION

SERVINGS

INGREDIENTS

4 large egg whites (120g)

1 scoop whey protein isolate (30g)

1/3 cup rolled oats flour (40g)

1/2 tsp baking powder

1/2 small banana, mashed (50g)

1/4 cup unsweetened almond milk (60g)

1/2 cup mixed berries (75g)

1/4 cup water (60g)

1/2 tsp cinnamon

PREPARATION

• 1

  In a bowl, combine the ground rolled oats, baking powder, and cinnamon.

• 2

  In a separate mixing bowl, whisk together the egg whites, whey protein isolate, mashed banana, and almond milk until smooth.

• 3

  Gradually mix the dry ingredients into the wet mixture until a uniform batter forms. If the batter seems too thick, add water a little at a time to reach desired consistency.

• 4

  Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a small amount of oil if necessary.

• 5

  Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

• 6

  Flip the pancakes carefully and cook for another 2 minutes until golden and cooked through.

• 7

  For the compote, combine the mixed berries and any remaining water in a small saucepan. Heat over low-medium heat for about 3-4 minutes, stirring gently until the berries release their juices. Remove from heat.

• 8

  Serve the pancakes stacked with a generous spoonful of the warm berry compote on top.