If you’re like me, the best breakfasts have some kind of protein. All carb breakfasts just don’t stay with me very long. Even if I want a big bowl of oatmeal or pancakes, I always try to add some protein in there, too. And yogurt is my favorite way!
Oatmeal pancake with yogurt topping
1 serving
Ingredients:
- ½ cup oats
- ½ cup egg whites
- ½ tsp baking powder
- pinch of salt
- ¼ cup Stonyfield Plain Greek yogurt
Directions:
- Mix the oats, egg whites, baking powder, and salt together. You can also add cinnamon, cocoa powder, vanilla, or any other spices/flavorings that you like at this point.
- Let the mixture sit for a few minutes to thicken from the baking powder.
- While the batter is resting, heat a skillet over medium heat. Spray with cooking oil, then pour the batter into the skillet, spreading out evenly with a spoon.
- Cook over medium heat 4-6 minutes on the first side until the bottom is set and beginning to turn golden. Flip the entire pancake over with a spatula and cook another 3-4 minutes on the other side.
- Slide onto plate and top with Greek yogurt, fruit, nuts, and a little maple syrup.
Overnight oats
1 serving
Ingredients:
- ½ cup oats
- ½ cup milk
- pinch of salt
- ½ tsp cinnamon
- ½ cup Stonyfield Plain Greek yogurt
- 1 cup fresh fruit
- ¼ cup nuts, chopped
Directions:
- Mix the oats, milk, salt, and cinnamon together.
- Cover the bowl and let the mixture sit in the fridge overnight to thicken and soften the oats.
- In the morning, stir in the yogurt, fruit, and chopped nuts.
