Greek Yogurt Pancakes and Berry Sauce

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Nonfat greek yogurt

  Nonfat, plain

  ⅔ cup or 160g

• Rolled oats

  Plain, dry oatmeal

  ½ cup or 40g

• Cinnamon

  Spices, ground

  ¹⁄₁₆ tbsp or 0.6g

• Salt

  Table

  0.02 tbsp or 0.4g

• Organic Virgin Coconut Oil

  Trader Joe's

  ⅓ tbsp or 5g

• Blueberries

  Raw

  ¹⁄₁₆ cup or 9g

• Blueberries, frozen

  Unsweetened

  ¹⁄₁₆ cup, unthawed or 9g

• Strawberries

  Frozen, unsweetened

  ⅛ cup, unthawed or 21g

• Stevia Sweetener

  Tesco

  1 tsp or 1g

Directions

1. Combine the yogurt and egg.
2. Put the oatmeal in a food processor/blender to make oat flour. Mix wet ingredients with the oatmeal flour and add some cinnamon and salt to taste.
3. Use a little coconut oil to grease the non-stick pan, the rest is used for the sauce.
4. Pour the batter in a pan, put the lid on it and cook unti lthe bottom is browned. Flip the pancake when ready and brown equally on the other side.
5. While the pancakes are cooking, put the frozen berries in a blender/food processor with a little water.
6. Add the berry sauce with the rest of the coconut oil and add stevia to taste. Reduce the berry sauce to desired consistency.
7. Pour sauce over the pancakes and serve some fresh berries on top.

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