NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 scoop vanilla protein powder

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.5 cup fresh blueberries

0.5 cup fresh raspberries

1 tsp coconut oil

1 tsp pure vanilla extract

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, vanilla protein powder, baking powder, cinnamon, and vanilla extract to the blender; process until the batter is smooth.

• 3

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

• 4

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

• 5

  While the pancakes cook, place the blueberries and raspberries in a small saucepan over medium heat with a splash of water, stirring until they soften and release their juices.

• 6

  Stack the warm pancakes on a plate and pour the hot berry compote over the top before serving.