NUTRITION

SERVINGS

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup liquid egg whites

1 scoop vanilla protein powder

1 tbsp coconut flour

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.5 medium banana

1 tsp ghee

1 tbsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the cottage cheese, egg whites, protein powder, coconut flour, baking powder, cinnamon, and sea salt.

• 2

  Blend on high until the batter is completely smooth and let it rest for 2 minutes to allow the coconut flour to hydrate and thicken.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with a small amount of ghee.

• 4

  Pour the batter into the skillet to form small pancakes, cooking until bubbles form on the surface and the edges look set.

• 5

  Flip the pancakes carefully and cook for another 1-2 minutes until they are golden brown and cooked through.

• 6

  While the pancakes finish, slice the half banana into rounds and melt the remaining ghee in a separate small skillet over medium heat.

• 7

  Add the banana slices to the small skillet, drizzle with maple syrup, and sear for 1 minute per side until they are caramelized and soft.

• 8

  Stack the pancakes on a plate and top with the warm caramelized bananas and any extra syrup from the pan.