Oat & Egg White Protein Pancakes
1 cup old-fashioned rolled oats
1/4 cup oat bran
1 cup almond milk
2 egg whites
2 tbsp greek yoghurt
2 tbsp natural peanut butter
1 cup fresh fruit of your choice (I used halved green grapes and blueberries)
Combine the oats, oat bran and almond milk in a bowl and allow to soak for at least 15 minutes.
Add the egg whites to the mixture and mix until well combined.
Heat a pan on medium heat and spoon 4 tbsp of the mixture into the pan, spreading the mixture to form a circle and adding extra mixture for a thicker pancake.
After a couple of minutes, flip the pancake and repeat until cooked through.
Repeat for the next 5 pancakes (this should make a stack of 3 pancakes for each serving)
Lay the first pancake on the plate and spread with a thin layer or peanut butter (1/2 tbsp), then lay the next pancake on top, repeat for the second pancake.
Lay the 3rd pancake on top, then spoon 1 heaped tbsp of greek yoghurt on top, smatter with fresh fruit and serve with a drizzle of agave syrup for sweetness.