NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.13 cup oat flour

1 medium banana

0.5 tbsp maple syrup

0 tsp coconut oil

0.5 tsp ground cinnamon

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the liquid egg whites, Greek yogurt, vanilla protein powder, oat flour, cinnamon, baking powder, and sea salt.

• 2

  Pulse the mixture until the batter is completely smooth and well-incorporated.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat the surface with 0.5 tsp of coconut oil.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for approximately 2-3 minutes until bubbles form on the surface.

• 5

  Flip carefully and cook for another 2 minutes until the edges are set and the centers are springy.

• 6

  While the pancakes finish, slice the banana into 1/2-inch thick rounds.

• 7

  In a separate small pan, heat the remaining 0.5 tsp of coconut oil and the maple syrup over medium heat until bubbling.

• 8

  Add the banana slices to the syrup and sear for 1 minute per side until they develop a rich, golden syrupy glaze.

• 9

  Stack the pancakes on a plate and top immediately with the warm caramelized bananas and any remaining glaze from the pan.