Pancakes are easy to prep in advance, and even store well in the freezer for up to two months. For extra protein, add a touch of protein powder to the batter (vanilla-flavored whey works well), or top the pancakes with Greek yogurt before eating.
Nutrition (per serving)
Calories: 315; protein: 32g; fat: 3g; carbs: 39g
Recipe and photo by Lauren Manganiello, M.S., R.D., C.P.T., owner of Lauren Manganiello Nutrition & Wellness, LLC in NYC.
Combine egg whites, old-fashioned oats, Greek yogurt, cinnamon, and vanilla extract in a blender. Blend for about 45 seconds.
Lightly coat a skillet with coconut oil and place on medium heat. Add the mixture to the skillet. Add berries. Cook for about 2 minutes or until small air bubbles appear. Flip and cook for an additional minute or until light brown.