NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled Oats

0.5 medium Banana

4 Egg Whites

1 scoop Whey Protein Isolate

0.25 cup Unsweetened Almond Milk

1 tsp Coconut Oil

0.5 tsp Baking Powder

1 tsp Ground Cinnamon

1 tsp Vanilla Extract

PREPARATION

• 1

  In a blender or food processor, pulse the rolled oats until they turn into a fine flour.

• 2

  Slice the banana into rounds. Reserve a few slices for caramelizing later if desired.

• 3

  In a mixing bowl, combine the oat flour, egg whites, whey protein isolate, almond milk, baking powder, cinnamon, and vanilla extract. Stir until the batter is smooth. If the batter is too thick, add a little more almond milk to reach your desired consistency.

• 4

  Heat a non-stick skillet over medium heat and add the coconut oil.

• 5

  Pour a ladleful of batter onto the skillet to form a pancake. Arrange a few banana slices on top of the batter in the pan.

• 6

  Cook until bubbles begin to form on the surface and the edges set, then flip carefully and cook for an additional 1-2 minutes until golden and cooked through.

• 7

  Repeat with remaining batter, adding more coconut oil to the skillet if needed.

• 8

  For extra caramelized banana flavor, you can add a few extra banana slices to the skillet and let them cook until they are golden and slightly crisp before serving.

• 9

  Serve your pancakes warm and enjoy a balanced meal that packs a protein punch and a delightful caramelized banana sweetness.