NUTRITION

SERVINGS

INGREDIENTS

1/2 cup rolled oats

1 medium banana

3 large egg whites

1 scoop vanilla protein powder

1/4 cup nonfat Greek yogurt

1/4 cup unsweetened almond milk

1 tsp coconut oil

1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp vanilla extract

PREPARATION

• 1

  In a medium bowl, blend the rolled oats (or pulse in a blender to form oat flour) with the protein powder, baking powder, and cinnamon.

• 2

  In another bowl, whisk together the egg whites, Greek yogurt, almond milk, and vanilla extract until smooth.

• 3

  Slice the banana into thin rounds. Reserve a few slices for garnish if desired.

• 4

  Combine the dry ingredients with the wet mixture and gently fold in the banana slices, ensuring even distribution.

• 5

  Heat the coconut oil in a non-stick skillet over medium heat. Once melted and slightly sizzling, pour small portions of batter onto the skillet to form pancakes.

• 6

  Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook the other side for another 2 minutes or until golden and cooked through.

• 7

  For extra caramelization, use any remaining coconut oil in the pan to lightly sauté additional banana slices until they are golden.

• 8

  Plate the pancakes, top with the caramelized banana slices, and serve warm.