NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 cup non-fat plain Greek yogurt

1 medium banana

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp baking powder

0.5 tbsp ghee

1 tsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, pulse the rolled oats until they reach a fine, flour-like consistency.

• 2

  In a large mixing bowl, whisk together the egg whites, Greek yogurt, half of the banana (mashed), vanilla extract, and sea salt until smooth.

• 3

  Stir the oat flour, cinnamon, and baking powder into the wet ingredients until just combined; let the batter rest for 5 minutes to thicken.

• 4

  Heat a large non-stick skillet over medium heat and add half of the ghee, then place the remaining banana slices in the pan to sear until browned.

• 5

  Flip the bananas and pour the pancake batter directly over them, cooking for 3 minutes per side until the edges are set and the surface is bubbly.

• 6

  Serve the pancakes stacked high with a light drizzle of maple syrup for a clean, protein-packed start to your day.