Berry Protein Pancakes

These pancakes pack in antioxidant-rich berries and protein from egg whites, Greek yogurt, and chocho protein powder. With gluten-free flour and heart-healthy fats, they deliver steady energy without the crash. 

INGREDIENTS 

2 ounces strawberries, sliced 

2 ounces blueberries 

2 ounces blackberries 

2-1/2 teaspoons brown sugar 

1/8 teaspoon cinnamon 

3/4 cup oat milk 

4 tablespoons chocho protein powder 

1-2/3 cups gluten-free, all-purpose flour 

2 egg whites 

5.5 teaspoons grapeseed oil 

4 ounces non-fat Greek yogurt 

4 tablespoons pumpkin crunch 

8 eggs 

DIRECTIONS 

1. Add strawberries, blueberries, blackberries, brown sugar, and cinnamon to a bowl. Mix and let sit for 15 minutes to macerate. 

2. Add oat milk, protein powder, flour, and egg whites to a bowl. Mix until smooth. 

3. While whisking, slowly drizzle in grapeseed oil until fully incorporated. 

4. Heat a lightly oiled griddle or pan over medium heat. 

5. Portion about 2.5 ounces of batter per pancake to make 8 pancakes. 

6. Cook until bubbles hold their shape, then flip and cook on the other side. 

7. Serve 2 pancakes per plate. 

8. Top with macerated berries, Greek yogurt, and pumpkin crunch. 

9. Serve with 2 eggs cooked in your preferred style.