Ingredients
Coffee
- Coffee
- Sweetener
- Creamer
Greek Yogurt Protein Pancakes
- ½ cup Oat flour
- ½ tsp Baking powder
- ½ tsp Cinnamon
- pinch Salt
- ½ cup Greek yogurt
- 1 tsp Vanilla extract
- 1 tsp Honey
- ¼ cup Milk as needed for batter consistency
- ½ Apple finely diced or grated
- Butter or avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Spinach and Poblano Peppers
- 1 tsp Butter
- 1 Poblano pepper seeded and thinly sliced
- 2 cups Baby spinach packed
- 4 Eggs
- Salt to taste
- Black pepper to taste
Milk
- 16 oz Milk cold
Instructions
- Prepare all ingredients as listed above.
- Brew and prepare the coffee to your liking.
- In a medium bowl, whisk oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk Greek yogurt, vanilla, and honey or maple syrup until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Stir in the apple, then add milk a little at a time until the batter is thick but pourable.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or avocado oil.
- Scoop batter onto the skillet, about ¼ cup per pancake. Cook until bubbles form and edges set, about 2 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
- Heat butter in a skillet over medium heat. Sauté poblano peppers 2–3 minutes until softened. Add spinach and cook just until wilted.
- Whisk the eggs with salt and pepper. Pour into skillet. Gently scramble until just set and soft.
- Serve pancakes topped with chopped walnuts and a generous drizzle of honey, with scrambled eggs, coffee and milk.
Nutrition
Calories: 606kcal | Carbohydrates: 50g | Protein: 33g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 366mg | Sodium: 395mg | Potassium: 1082mg | Fiber: 6g | Sugar: 24g | Vitamin A: 4019IU | Vitamin C: 59mg | Calcium: 555mg | Iron: 4mg
Yogurt Protein Pancakes
Ingredients
Coffee
- Coffee
- Sweetener
- Creamer
Greek Yogurt Protein Pancakes
- ½ cup Oat flour
- ½ tsp Baking powder
- ½ tsp Cinnamon
- pinch Salt
- ½ cup Greek yogurt
- 1 tsp Vanilla extract
- 1 tsp Honey
- ¼ cup Milk as needed for batter consistency
- ½ Apple finely diced or grated
- Butter or avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Spinach and Poblano Peppers
- 1 tsp Butter
- 1 Poblano pepper seeded and thinly sliced
- 2 cups Baby spinach packed
- 4 Eggs
- Salt to taste
- Black pepper to taste
Milk
- 16 oz Milk cold
Instructions
- Prepare all ingredients as listed above.
- Brew and prepare the coffee to your liking.
- In a medium bowl, whisk oat flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk Greek yogurt, vanilla, and honey or maple syrup until smooth.
- Add wet ingredients to dry ingredients and mix until just combined.
- Stir in the apple, then add milk a little at a time until the batter is thick but pourable.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or avocado oil.
- Scoop batter onto the skillet, about ¼ cup per pancake. Cook until bubbles form and edges set, about 2 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.
- Heat butter in a skillet over medium heat. Sauté poblano peppers 2–3 minutes until softened. Add spinach and cook just until wilted.
- Whisk the eggs with salt and pepper. Pour into skillet. Gently scramble until just set and soft.
- Serve pancakes topped with chopped walnuts and a generous drizzle of honey, with scrambled eggs, coffee and milk.
Nutrition
Calories: 606kcalCarbohydrates: 50gProtein: 33gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 366mgSodium: 395mgPotassium: 1082mgFiber: 6gSugar: 24gVitamin A: 4019IUVitamin C: 59mgCalcium: 555mgIron: 4mg
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