Griddle cakes:
1 cup oats
1/2 cup almond milk
1/2 cup egg whites
30g vanilla protein powder
1 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tbsp brown sugar
1/2 tsp cinnamon
1 tbsp lite syrup

Sausage patties:
1.5 lb 93%-99% lean ground turkey
1 tsp salt
1 tsp garlic powder
1 tsp sage
1/2 tsp black pepper
1 tbsp lite syrup

Eggs:
552g egg beaters or egg whites
1 tsp salt
1 tsp black pepper
56g reduced fat cheddar cheese

1. Start off with a blender cup and add everything in the griddle cakes ingredient list.
2. Blend these ingredients until smooth (should take about 1 minute or less of blending).
3. Set the mixture aside.
4. In a bowl, add ground turkey, the spices listed and lite syrup (just a lower calorie syrup).
5. Mix together until everything is well incorporated.
6. Using your hands, form the turkey mixture into mini discs. (I like to put some water on my hands, so they don't stick to the mixture).
7. This will be the most time consuming part of the prep. After you have about 24 mini discs, set aside.
8. Now it's time to cook.
9. I like to start with pancakes first.
10. On a medium heat pan, add a bit of non stick pray or oil.
11. Using a squeeze bottle, we'll make 4 mini pancakes at a time. Squeeze out 4 even circles.
12. Cover the pan for about 1 minute, and then flip.
13. Let them cook for another minute or two and take off the pan.
14. Repeat this process until all the batter is done. Should make about 24 mini pancakes.
15. Next the sausage.
16. On a medium heat pan, lay down about 8 sausage discs.
17. After about 2-3 minutes, flip the discs and press them firmly with spatula to remove some excess moisture and get a nice sear.
18. Cook for 2-3 more minutes and make sure each side is browned and cooked through.
19. Repeat a few times until all the sausage discs are cooked.
20. Finally, we cook some egg beaters (optionally, you can mix in some whole eggs) on medium heat.
21. Scramble them and add in shredded reduced fat cheddar cheese. Turn off the heat and mix until well incorporated.
22. Now you can assemble and enjoy!
23. The ingredients listed should yield 6 bowls.
24. You can also half the recipe if you just want 3 bowls.
25. These can be portioned and stored in the refrigerator or freezer. Refrigerator for days or freezer for weeks.