NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

1 scoop chocolate protein powder

2 large eggs

0.25 cup egg whites

2 tbsp plain non-fat Greek yogurt

0.5 tsp baking powder

0.25 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 tsp coconut oil

0.5 cup fresh raspberries

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the chocolate protein powder, eggs, egg whites, Greek yogurt, baking powder, vanilla extract, cinnamon, and sea salt to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and well-combined.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with the coconut oil.

• 5

  Pour the batter into the skillet to form three or four small pancakes, ensuring they do not touch.

• 6

  Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 1-2 minutes until they are golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately topped with the fresh raspberries.