NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Rolled Oats (45g)

3 large Egg Whites (approx. 90g)

1 medium Banana (divided: 1/2 mashed, 1/2 sliced)

1 scoop Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60ml)

1/2 teaspoon Cinnamon

1 teaspoon Vanilla Extract

1 teaspoon Coconut Oil

PREPARATION

• 1

  Place the rolled oats in a blender and blend until they reach a flour-like consistency.

• 2

  In a large bowl, combine the oat flour, egg whites, whey protein powder, almond milk, cinnamon, and vanilla extract.

• 3

  Take half of the banana, mash it completely and mix it into the batter for natural sweetness and moisture.

• 4

  Let the batter sit for 5 minutes to allow the oats to absorb the liquid and thicken the mixture.

• 5

  Meanwhile, slice the remaining half of the banana into rounds for caramelizing.

• 6

  Heat a nonstick skillet over medium-low heat and add the teaspoon of coconut oil.

• 7

  Add the banana slices to the skillet and let them caramelize for about 2 minutes on each side until they achieve a golden, slightly sticky appearance. Remove and set aside.

• 8

  Wipe the skillet clean and return it to medium-low heat. Pour a ladle of batter onto the skillet forming a pancake.

• 9

  Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes, then gently flip and cook for another 2 minutes until golden brown.

• 10

  Repeat with the remaining batter.

• 11

  Serve the pancakes warm, topped with the caramelized banana slices. Enjoy immediately!