6 Pack Recipe

Prepare batter

Place the rolled oats in a blender or food processor and pulse until they reach a fine flour-like consistency (about 20–30 seconds). Add the vanilla whey protein powder, baking powder, sea salt, and cinnamon. Pulse briefly to combine. Add the egg whites and almond milk and blend until smooth. The batter should be thick but pourable; if too thick, add up to 2 tablespoons more almond milk.

Heat pan

Heat a nonstick skillet or griddle over medium-low to medium heat. Add half of the coconut oil and wipe with a paper towel or brush to evenly coat the surface.

Cook pancakes

Scoop about 1/4 cup of batter per pancake onto the hot skillet to make six pancakes total. Cook until small bubbles form on the surface and the edges look set, 2–3 minutes. Carefully flip and cook the other side for 1–2 minutes until golden and cooked through. Repeat with remaining batter, adding more coconut oil if needed. Keep finished pancakes on a plate and cover loosely with foil to keep warm.

Stack

Stack the six pancakes evenly on a plate to form the '6 pack' stack.

Mix topping

In a small bowl, fold the Greek yogurt with honey (or maple syrup) and lemon zest until smooth. Gently fold in the mixed berries, reserving a few whole berries for garnish if desired.

Spoon the berry yogurt mixture over the pancake stack, allowing some to cascade between layers for moisture and flavor.

Sprinkle chia seeds and sliced almonds over the top and arrange banana slices on or beside the stack. Serve immediately while pancakes are warm.