This shelf holds instant oatmeal packets, so we'll crush them into a batter with eggs and butter to make soft, tender pancakes for dinner. Top them with yogurt and honey for a quick, protein-forward meal that feels light but sticks with you.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 13 g protein, 72 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crush four oatmeal packets into a fine crumb in a bowl; you should have about 1.5 cups. Crack two eggs into the crumbs with 1/4 teaspoon salt and stir until a thick, lumpy batter forms.
2. Heat a large skillet over medium heat and melt 3 tablespoons butter until foaming. Drop four mounds of batter into the pan, spacing them well apart, and cook without moving them until the bottoms turn golden and crisp, about 3 to 4 minutes.3 min
3. Flip each cake carefully and cook the other side until golden, about 2 minutes more, until they are cooked through and hold their shape when moved with a spatula.2 min
4. Divide the warm cakes between two plates. Top each portion with 1/2 cup yogurt and drizzle with 1 tablespoon honey.

Note Swap any yogurt you have, or use cottage cheese thinned with milk. Leftover cakes keep in the fridge for two days and reheat gently in a skillet. Serve with fresh berries on the side or stir them into the yogurt.