NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

0.5 tsp Ground cinnamon

0.5 tsp Baking powder

0.5 oz Raw pecans

1 tsp Maple syrup

1 tsp Coconut oil

PREPARATION

• 1

  Place the rolled oats, vanilla protein powder, egg whites, Greek yogurt, cinnamon, and baking powder into a high-speed blender.

• 2

  Process the mixture on high until completely smooth and the oats have transformed into a fine batter.

• 3

  Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.

• 4

  Pour the batter into the skillet to form three even pancakes, leaving space between each.

• 5

  Cook for approximately 3 minutes until small bubbles form on the surface and the edges appear dry.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until the second side is golden brown.

• 7

  While the pancakes finish, place the pecans in a small dry pan over medium heat and toast for 2 minutes until fragrant and crisp.

• 8

  Transfer the pancakes to a plate, top with the toasted pecans, and finish with a light drizzle of maple syrup.