NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.5 cup Rolled oats

1 medium Banana

1 tsp Ghee

0.25 tsp Ground cinnamon

0.5 tsp Baking powder

1 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and the oats are fully processed into a flour-like consistency.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges look set.

• 5

  Carefully flip the pancakes and cook for another 2 minutes until golden brown, then remove from the pan and set aside.

• 6

  Slice the remaining half of the banana into rounds.

• 7

  Add the remaining ghee to the same skillet and place the banana slices in a single layer, searing for 1 minute per side until caramelized and browned.

• 8

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