NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

2 large eggs

1 tsp baking powder

0.5 tsp ground cinnamon

1 cup mixed berries

1 oz walnuts

1 tbsp maple syrup

1 tsp ghee

0.25 cup water

PREPARATION

• 1

  Place the walnuts in a small dry skillet over medium heat and toast for 3-5 minutes until fragrant and golden, then set aside.

• 2

  In a high-speed blender, combine the rolled oats, vanilla protein powder, eggs, baking powder, cinnamon, and water.

• 3

  Blend on high for 30-45 seconds until the batter is completely smooth and thickened.

• 4

  Heat a large non-stick skillet or griddle over medium-low heat and melt the ghee to coat the surface.

• 5

  Pour the batter into the skillet to form 3 or 4 medium pancakes, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.

• 7

  While the pancakes finish, place the mixed berries and maple syrup in a small saucepan over medium heat, mashing slightly and simmering for 3 minutes to create a warm sauce.

• 8

  Plate the pancakes and top with the warm berry compote and the toasted walnuts.