Berry Protein Pancakes

Ingredients and shopping list

Full batch: 4 listed servings.

• 4 x 1/3 cup dry oats
• 4 x 3/4 cup liquid egg whites
• 4 x 1/2 scoop whey isolate (about 15 g)
• 4 x 1/2 medium banana
• 4 x 1/2 cup berries

Cooking instructions

Blend oats, egg whites, protein powder and banana. Rest 10 minutes; cook 12 thin pancakes in batches on a nonstick skillet over medium-low heat to 160 F; flip only after edges set and the underside releases. Top with berries. Divide equally into 4 portions. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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