NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.25 cup nonfat Greek yogurt

0.25 cup rolled oats

2 tbsp vanilla protein powder

1 medium banana

1 tsp coconut oil

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Process the mixture on high until the batter is completely smooth and the oats are fully incorporated.

• 3

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

• 4

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

• 5

  Carefully flip the pancakes and cook for another 1-2 minutes until they are golden brown and cooked through.

• 6

  Slice the remaining half of the banana into thin rounds.

• 7

  Melt the remaining coconut oil in the skillet and sauté the banana slices for about 1 minute per side until they are soft and caramelized.

• 8

  Stack the pancakes on a plate and top with the warm caramelized banana slices before serving.