NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

1 scoop vanilla protein powder

0.25 cup plain non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.06 tsp sea salt

2 tbsp water

2 large eggs

1 tsp grass-fed butter

0.25 cup fresh blueberries

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the vanilla protein powder, Greek yogurt, baking powder, cinnamon, sea salt, and water to the blender; pulse until a thick, smooth batter forms.

• 3

  Heat a non-stick skillet over medium-low heat and lightly coat with a small amount of the grass-fed butter or coconut oil spray.

• 4

  Pour the batter into the skillet to form two or three pancakes, cooking for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2 minutes until golden brown.

• 5

  While the pancakes finish, whisk the two large eggs in a small bowl with a tiny pinch of sea salt.

• 6

  Melt the remaining grass-fed butter in a separate small skillet over medium-low heat and scramble the eggs gently until soft and creamy.

• 7

  Plate the warm pancakes alongside the scrambled eggs and top with fresh blueberries before serving.