NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.25 cup oat flour

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

1 medium banana

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

  In a medium mixing bowl, whisk the liquid egg whites, nonfat Greek yogurt, and vanilla extract until the mixture is smooth and aerated.

• 2

  Add the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt, stirring until just combined into a thick batter.

• 3

  Let the batter sit for 3 minutes to allow the oat flour to fully hydrate, which ensures a fluffier texture.

• 4

  Peel the banana and mash half of it into the pancake batter; slice the remaining half into thin rounds for the topping.

• 5

  Heat the coconut oil in a large non-stick skillet over medium-low heat until shimmering.

• 6

  Place the banana rounds in the skillet in small clusters, then pour the pancake batter directly over each cluster to lock the fruit into the base.

• 7

  Cook for 3 to 4 minutes until the edges are set and small bubbles appear on the surface of the batter.

• 8

  Carefully flip the pancakes and cook for another 2 minutes until the bananas are beautifully caramelized and the pancakes are golden brown.