NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

2 large eggs

0.5 cup liquid egg whites

1 bottle Chobani yogurt drink

1 tsp ghee

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the rolled oats, one of the eggs, and the baking powder into a high-speed blender and pulse until a smooth, thick batter forms.

• 2

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

• 3

  Pour the oat batter into the skillet to form two medium-sized pancakes, cooking for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.

• 4

  While the pancakes cook, whisk the remaining egg with the liquid egg whites, sea salt, and black pepper in a small bowl until well combined.

• 5

  Remove the pancakes from the skillet and set aside; add the remaining ghee to the pan.

• 6

  Pour the egg mixture into the skillet and cook over medium-low heat, stirring constantly with a spatula to create soft, silky curds.

• 7

  Plate the pancakes alongside the scrambled eggs and serve immediately with the chilled yogurt drink on the side.