NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

0.5 cup nonfat Greek yogurt

0.25 cup liquid egg whites

0.75 scoop vanilla protein powder

1 small banana

1 tsp ghee

0.25 tsp ground cinnamon

0.25 tsp baking powder

0.13 tsp sea salt

1 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Blend until the batter is completely smooth and let it rest for 2 minutes to allow the oat fibers to hydrate and thicken.

• 3

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

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, leaving space between them.

• 6

  Carefully press the banana slices into the top of the wet batter on each pancake.

• 7

  Cook for 3-4 minutes until bubbles form on the surface and the edges look set, then flip carefully.

• 8

  Add the remaining ghee to the pan and cook for another 2-3 minutes until the bananas are deeply golden and caramelized against the pan.