High-protein berry pancake bowls

• 120 ml oat flour or blended oats
• 1 scoop (30g) vanilla whey protein powder
• 60 ml liquid egg whites
• 60 ml Greek yogurt (non-fat)
• 2 ml baking powder
• 60 ml water or almond milk (adjust for consistency)
• Stevia or sweetener of choice to taste
• Fresh raspberries
• Dark chocolate chips (optional)

1. In a mixing bowl, combine the oat flour, protein powder, baking powder, and sweetener.
2. Add the egg whites, Greek yogurt, and water/milk. Whisk until the batter is smooth and slightly thick.
3. Lightly grease two small microwave-safe or oven-safe glass containers.
4. Pour the batter evenly into the containers.
5. Press fresh raspberries and dark chocolate chips into the top of the batter.
6. For microwave: Cook for 90-120 seconds until the center is set. For oven: Bake at 350°F (175°C) for 12-15 minutes.
7. Let cool for a minute before eating.

Serve warm with a drizzle of sugar-free maple syrup or an extra dollop of Greek yogurt. Perfect for meal prep as they can be eaten cold or reheated.