NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

1 pinch sea salt

PREPARATION

• 1

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

• 2

  Process the mixture on high until the batter is completely smooth and creamy.

• 3

  Slice the remaining half of the banana into thin, even rounds.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to evenly coat the surface.

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes.

• 6

  Carefully place the reserved banana slices onto the wet surface of each pancake, pressing them slightly into the batter.

• 7

  Cook for 3-4 minutes until bubbles form on the surface and the edges look set and dry.

• 8

  Flip the pancakes carefully and cook for another 2 minutes until the banana slices are beautifully caramelized and the pancakes are cooked through.

• 9

  Transfer to a plate and enjoy immediately while the fruit is warm and tender.