THE MORNING RITUAL

ESSENTIALS

• 1 cup unsweetened almond milk

• 1 cup rolled oats

• 1 banana

• 1 egg

• 1–2 tsp coconut oil or olive oil

• Toppings: ¼ cup sliced almonds, ½ cup raspberries, a dash of cinnamon, 2 tbsp maple syrup 

KITCHEN FLOW

1. Blend almond milk, oats, banana, and egg until smooth.

2. Heat a pan over medium-low and melt a little coconut or olive oil.

3. Pour about ¼ cup of batter into the pan for each pancake.

4. Cook 2–3 minutes on the first side, then flip and cook another 2–3 minutes until golden.

5. Transfer to a plate and repeat until all the batter is used.

6. Top with almonds, raspberries, cinnamon, and maple syrup—or whatever you’re craving.

Stacked, hot, perfect.