This is my new favorite breakfast. It’s a clever twist on egg whites and oatmeal (my other favorite breakfast).
High in protein, low in calories and amazingly satisfying. Enjoy!
1 cup dried Rolled Oats
1-1/2 tsp. Cinnamon (adjust to taste)
3 Egg Whites
1 tsp. organic Coconut Oil
1 cup frozen Blueberries
1/2 tsp. organic Maple Syrup
Blend the oats, egg whites and cinnamon in a bowl. Make sure the oats are completely covered in egg whites. Heat the pan on medium and melt the coconut oil. Add the oat mixture to the heated pan, take a spoon and spread the oats around so they are level and resemble a pancake. Let pancake sit until it is golden on one side, then flip and cook through.
While the pancake is cooking, put the blueberries in a microwave-safe bowl. Add 1 tsp. of syrup and heat until warmed through. Approximately 1 – 2 minutes.
Put the pancake in a plate and pour the cup of blueberries on top. Yum!