NUTRITION

SERVINGS

INGREDIENTS

0.5 cup whole wheat flour

0.25 cup plain non-fat Greek yogurt

0.25 cup unsweetened almond milk

1 large egg

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 cup liquid egg whites

0.5 cup shredded potato

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium mixing bowl, whisk together the whole wheat flour, Greek yogurt, almond milk, one whole egg, baking powder, and cinnamon until the batter is smooth.

• 2

  Preheat a large non-stick skillet over medium heat and lightly coat with a small amount of oil spray.

• 3

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

• 4

  Flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through, then set aside.

• 5

  In a separate skillet, heat the avocado oil over medium-high heat and add the shredded potatoes, pressing them down firmly into a flat layer.

• 6

  Cook the hash browns for 4-5 minutes until the bottom is very crispy, then flip and cook for an additional 3 minutes.

• 7

  While the potatoes finish, pour the liquid egg whites into the first skillet and scramble over medium heat until they are set and fluffy.

• 8

  Plate the pancakes alongside the scrambled eggs and crispy hash browns, seasoning the eggs and potatoes with sea salt and black pepper.