NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Rolled oats

0.5 scoop Vanilla protein powder

0.5 medium Banana

1 tsp Ghee

0.25 tsp Ground cinnamon

0.25 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Vanilla extract

PREPARATION

• 1

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

• 2

  Process the mixture until completely smooth and thick, then let the batter rest for 5 minutes to allow the oats to hydrate.

• 3

  Thinly slice the half banana into uniform rounds.

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, then gently press the banana slices into the wet surface of each pancake.

• 6

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

• 7

  Carefully flip the pancakes and cook for another 2 minutes until the bananas are deeply caramelized and the pancakes are cooked through.

• 8

  Repeat with the remaining ghee and batter, and serve the pancakes warm.