NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.5 cup non-fat Greek yogurt

1 large Egg egg

0.25 cup unsweetened almond milk

1 tsp baking powder

0.5 tsp vanilla extract

0.13 tsp sea salt

1 large Egg eggs

0.5 cup liquid egg whites

0.5 tsp ghee

0.5 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

  In a medium mixing bowl, whisk together the oat flour, Greek yogurt, one large egg, almond milk, baking powder, vanilla, and sea salt until the batter is smooth.

• 3

  Heat a large non-stick skillet over medium heat and melt half of the ghee to coat the surface.

• 4

  Pour the pancake batter into the skillet to form three small pancakes, cooking until bubbles appear on the surface and the edges are set.

• 5

  Flip the pancakes and cook for another 2 minutes until golden brown, then remove from the heat and keep warm.

• 6

  In a separate bowl, whisk the remaining two eggs and the liquid egg whites together until well combined.

• 7

  Melt the remaining ghee in the skillet over medium-low heat and add the egg mixture, stirring gently until the eggs are soft and just set.

• 8

  Plate the pancakes topped with fresh blueberries and serve immediately alongside the scrambled eggs.