NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

0.5 medium banana

1 tsp virgin coconut oil

1 tbsp water

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, egg whites, Greek yogurt, protein powder, baking powder, cinnamon, 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

  Check the thickness of the batter; if it is too dense to pour easily, add one tablespoon of water and pulse briefly.

• 4

  Heat a large non-stick skillet over medium heat and melt half of the coconut oil to coat the surface.

• 5

  Pour the batter into the skillet to form three small pancakes, cooking for 2-3 minutes until bubbles appear on the surface.

• 6

  Carefully flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown, then transfer to a plate.

• 7

  Slice the banana into rounds and add them to the same skillet with the remaining coconut oil.

• 8

  Sauté the banana slices for about 1 minute per side until they are caramelized and slightly softened.

• 9

  Stack the pancakes and top with the warm caramelized bananas before serving.