NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup nonfat plain Greek yogurt

1 medium banana

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the vanilla protein powder, liquid egg whites, Greek yogurt, half of the banana, baking powder, cinnamon, and sea salt to the blender; process until the batter is completely smooth.

• 3

  Slice the remaining half of the banana into thin rounds.

• 4

  Heat a non-stick skillet over medium-low heat and add the coconut oil to coat the surface evenly.

• 5

  Pour the batter into the skillet to form three or four medium pancakes, then gently press the banana slices into the top of each pancake while the batter is still wet.

• 6

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

• 7

  Cook for another 2 minutes until the bananas are golden and caramelized against the pan.

• 8

  Serve immediately while warm and fragrant.