NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup plain non-fat Greek yogurt

3 large eggs

0.5 cup liquid egg whites

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

1 tsp ghee

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, Greek yogurt, one whole egg, baking powder, cinnamon, and vanilla extract.

• 2

  Blend on high until the batter is completely smooth and thickened.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with half of the ghee.

• 4

  Pour the batter into the skillet to form three small pancakes, cooking until small bubbles appear on the surface.

• 5

  Flip carefully and cook for another 2 minutes until the pancakes are golden and set.

• 6

  In a medium bowl, whisk together the remaining two whole eggs, liquid egg whites, sea salt, and black pepper.

• 7

  Remove pancakes from the skillet, wipe it clean, and add the remaining ghee.

• 8

  Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are soft and pillowy.

• 9

  Plate the fluffy pancakes alongside the scrambled eggs for a high-protein start to your day.