NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 Medium Banana (split: half mashed, half sliced, 118g total)

1 Large Egg (50g)

1 Scoop Vanilla Whey Protein Powder (30g)

1/4 cup Nonfat Greek Yogurt (62g)

1/2 tsp Baking Powder (2g)

1/4 tsp Cinnamon (0.6g)

1 tsp Vanilla Extract (5g)

Cooking Spray

PREPARATION

• 1

  Place the rolled oats in a blender or food processor and blend until a fine oat flour forms.

• 2

  In a mixing bowl, combine the oat flour, whey protein powder, baking powder, cinnamon, and blend well.

• 3

  In a separate bowl, mash half of the banana until smooth. Add the egg, nonfat Greek yogurt, and vanilla extract to the mashed banana and whisk until thoroughly combined.

• 4

  Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix to keep the pancakes fluffy.

• 5

  Gently fold in the remaining half of the banana sliced into thin rounds, reserving a few slices for topping.

• 6

  Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

• 7

  Spoon about 1/4 cup of batter for each pancake into the skillet. Cook until small bubbles form on the surface and the edges look set, approximately 2-3 minutes.

• 8

  Flip the pancakes carefully and cook for another 2 minutes until both sides are golden.

• 9

  Meanwhile, in a small pan, lightly warm the reserved banana slices over medium-low heat for about 1-2 minutes on each side to caramelize slightly.

• 10

  Serve the pancakes warm with the caramelized banana slices on top. Optionally, sprinkle a pinch of extra cinnamon for added flavor.