Ingredients
Coffee
- Coffee
- Sweetener
- Creamer
Greek Yogurt Protein Pancakes
- ½ cup Oat flour
- ½ tsp Baking powder
- ½ tsp Cinnamon
- 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
- Avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Spinach and Poblano Peppers
- 1 tsp Extra-virgin olive oil
- 1 Poblano pepper seeded and thinly sliced
- 2 cups Baby spinach packed
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
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 eggs, 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 oil 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 the skillet. Gently scramble until just set and soft.
- Serve the pancakes with chopped walnuts and a drizzle of honey, with scrambled eggs and coffee.
Nutrition
Calories: 470kcal | Carbohydrates: 40g | Protein: 25g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 334mg | Sodium: 293mg | Potassium: 741mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3589IU | Vitamin C: 59mg | Calcium: 276mg | 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
- 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
- Avocado oil for cooking
Walnuts and Honey Topping
- ¼ cup Walnuts chopped
- Honey for drizzling
Scrambled Eggs with Spinach and Poblano Peppers
- 1 tsp Extra-virgin olive oil
- 1 Poblano pepper seeded and thinly sliced
- 2 cups Baby spinach packed
- 4 Eggs beaten
- Salt to taste
- Black pepper to taste
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 eggs, 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 oil 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 the skillet. Gently scramble until just set and soft.
- Serve the pancakes with chopped walnuts and a drizzle of honey, with scrambled eggs and coffee.
Nutrition
Calories: 470kcalCarbohydrates: 40gProtein: 25gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 334mgSodium: 293mgPotassium: 741mgFiber: 6gSugar: 13gVitamin A: 3589IUVitamin C: 59mgCalcium: 276mgIron: 4mg
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