NUTRITION

SERVINGS

INGREDIENTS

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup rolled oats

1 medium banana

1 tsp coconut oil

0.25 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Add the egg whites, Greek yogurt, protein powder, half of the banana, cinnamon, baking powder, sea salt, and vanilla extract to the blender.

• 3

  Blend on high until the batter is completely smooth and thickened.

• 4

  Heat a large non-stick skillet over medium heat and lightly grease with half of the coconut oil.

• 5

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

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until they are set and lightly browned.

• 7

  While the pancakes finish, slice the remaining half of the banana into rounds.

• 8

  Remove the pancakes from the pan, add the remaining coconut oil, and sear the banana slices for 1 minute per side until golden and caramelized.

• 9

  Stack the pancakes on a plate and top with the warm caramelized banana slices.