Greek Yogurt Pancakes and Berry Sauce

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Nonfat greek yogurt

  Nonfat, plain

  ⅔ cup or 160g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Coconut oil

  ⅓ tbsp or 5g

• Blueberries

  Raw

  1 tbsp or 9g

• Blueberries, frozen

  Unsweetened

  ⅓ oz or 9g

• Strawberries

  Frozen, unsweetened

  2 berry or 21g

• Sweetener, herbal extract powder from Stevia leaf

  1 package or 1g

Directions

1. Combine the yogurt and egg in a mixing bowl.
2. Process the oatmeal in a food processor or blender to make oat flour. Mix this flour with the wet ingredients and season with cinnamon and salt to taste.
3. Grease a non-stick pan with a little coconut oil over medium heat. Pour the batter into the pan, cover with a lid, and cook until the bottom is browned. Flip and cook the other side equally.
4. For the sauce, blend the frozen berries with a little water in a blender or food processor. Transfer to a saucepan, add the remaining coconut oil and stevia to taste. Simmer until the sauce reaches the desired consistency.
5. Serve the pancakes topped with berry sauce and fresh berries.