NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.25 tsp coconut oil

1 cup mixed berries

0.5 tbsp almond butter

0.25 tsp ground cinnamon

0.25 tsp sea salt

PREPARATION

• 1

  Place the rolled oats, egg whites, 0.25 cup of the Greek yogurt, protein powder, cinnamon, and sea salt into a high-speed blender.

• 2

  Blend on high until the batter is completely smooth and the oats are fully incorporated.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Pour the batter into the skillet to form one large pancake and cook for 3 minutes until the edges are set and bubbles appear.

• 5

  Flip the pancake and cook for another 2 minutes, then use a spatula to break the pancake into bite-sized pieces directly in the pan.

• 6

  Continue to sauté the pancake bites for 2 more minutes until the edges become golden and slightly caramelized.

• 7

  Transfer the warm pancake bites to a bowl and top with the remaining 0.25 cup of Greek yogurt.

• 8

  Finish the bowl by adding the fresh mixed berries and drizzling the almond butter over the top.