NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

0.5 cup liquid egg whites

1 large egg

0.5 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.5 medium banana

1 tsp ghee

0.5 tbsp maple syrup

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.5 tsp vanilla extract

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, egg whites, whole egg, Greek yogurt, protein powder, cinnamon, sea salt, and vanilla extract.

• 2

  Blend on high for 45 seconds until the batter is completely smooth and slightly thickened.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with half of the ghee.

• 4

  Pour the batter into the skillet to form three medium pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.

• 5

  Carefully flip the pancakes and cook for another 2 minutes until the centers are firm and the outsides are golden brown.

• 6

  While the pancakes finish cooking, slice the half banana into even rounds.

• 7

  In a separate small skillet, melt the remaining ghee and add the banana slices and maple syrup, sautéing for 2 minutes over medium heat until the fruit is soft and caramelized.

• 8

  Stack the pancakes on a plate and pour the warm caramelized banana mixture over the top before serving.