NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 scoop vanilla protein powder

1 small banana

0.5 tsp ground cinnamon

0.25 tsp baking powder

1 tsp coconut oil

1 tsp maple syrup

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, half of the banana, half of the Greek yogurt, protein powder, cinnamon, and baking powder to the blender and process until the batter is smooth.

• 3

  Heat the coconut oil in a large non-stick skillet over medium-low heat.

• 4

  Slice the remaining half of the banana into thin rounds and place them directly onto the hot skillet surface.

• 5

  Carefully pour the pancake batter over the banana slices to form three or four even circles.

• 6

  Cook for approximately 3 minutes until bubbles appear on the surface and the edges are set, then flip and cook for another 2 minutes until golden brown.

• 7

  In a small bowl, whisk together the remaining Greek yogurt and maple syrup with a tiny splash of water if needed to reach a pourable consistency.

• 8

  Stack the warm pancakes on a plate and finish with the creamy maple-yogurt drizzle and a pinch of sea salt.