NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0 scoop vanilla protein powder

0.5 tsp ground cinnamon

0.5 tsp baking powder

0.5 whole banana

1 tsp grass-fed ghee

1 tsp pure maple syrup

PREPARATION

• 1

  Place the rolled oats, liquid egg whites, Greek yogurt, protein powder, cinnamon, and baking powder in a high-speed blender and process until the batter is completely smooth.

• 2

  Peel the banana and slice the half portion into thin, even rounds.

• 3

  Heat a large non-stick skillet over medium-low heat and add half of the grass-fed ghee to lightly coat the surface.

• 4

  Ladle the batter into the skillet to form three medium pancakes, then gently press the banana slices into the wet surface of each pancake.

• 5

  Cook for 3 to 4 minutes until small bubbles form on the edges, then carefully flip the pancakes.

• 6

  Cook for an additional 2 minutes until the banana side is deeply caramelized and the pancakes are cooked through.

• 7

  Transfer to a plate and finish with the remaining ghee and a light drizzle of pure maple syrup.