Name: Weston’s Oat Pancakes
Ingredients: ¾ Cup Chobani® Whole Milk Plain Greek Yogurt; 1 large egg; 2 Tablespoon neutral oil; ½ Cup all-purpose flour; ½ Cup rolled oats; 1 Teaspoon baking powder; ½ Teaspoon baking soda; 1 Teaspoon kosher salt; 1 Tablespoon flaxseed; 1 Tablespoon hemp hearts; 1 banana + 1 banana, sliced; Optional Almond butter (or your favorite nut butter), for drizzling

Weston McKennie, U.S. Men’s National Team Midfielder, starts his game-day preparation in the kitchen. These pancakes are a twist on his childhood favorite, plussed up with the right kinds of ingredients blended into the batter to keep you fuller for longer and ready for wherever the day takes you—gameday or not. 


Chobani® Whole Milk Plain Greek Yogurt

large egg

neutral oil

all-purpose flour

rolled oats

baking powder

baking soda

kosher salt

flaxseed

hemp hearts

banana + 1 banana, sliced

Almond butter (or your favorite nut butter), for drizzling 

In a blender, combine yogurt, egg, oil, flour, oats, baking soda, salt, flaxseed, hemp hearts, and one banana. (Optional: Add two tablespoons of almond butter to the mixture.) Blend on high until batter is smooth and set aside.

Heat oil or butter in a non-stick skillet over medium-low heat. Once hot, ladle ¼ cup of batter into the skillet per pancake. In batches, cook pancakes on one side until they start to bubble and look firm halfway through, about 2-3 minutes. Using a rubber spatula, flip the pancakes and cook for 30 seconds, or until golden brown on both sides.


Remove pancakes and cover with foil to keep warm until ready to serve. Repeat process with remaining batter. Serve warm topped with banana slices and a drizzle of almond butter.
