NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup oat flour

1 medium banana

1 tsp coconut oil

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 tsp baking powder

1 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth, then let it rest for 5 minutes to allow the oat flour to hydrate and thicken.

• 3

  While the batter rests, peel the remaining half of the banana and slice it into thin, even rounds.

• 4

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

• 5

  Arrange the banana slices in the skillet in small clusters, allowing them to sizzle for about 1 minute until they begin to caramelize.

• 6

  Carefully pour the pancake batter over each cluster of banana slices to form medium-sized pancakes.

• 7

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

• 8

  Gently flip the pancakes and cook for an additional 2 minutes until the other side is golden brown and the center is cooked through.

• 9

  Transfer to a plate and serve immediately while the caramelized bananas are warm and soft.