NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup nonfat Greek yogurt

1 scoop vanilla protein powder

0.25 cup rolled oats

0.5 whole banana

1 tsp ghee

0.25 tsp ground cinnamon

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the egg whites, protein powder, 0.25 cup of the Greek yogurt, baking powder, cinnamon, and sea salt to the blender; process until the batter is completely smooth.

• 3

  Peel the banana and slice it into thin, uniform rounds.

• 4

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

• 5

  Pour the batter into the skillet to form three to four small pancakes, leaving space between each.

• 6

  Press several banana slices into the wet surface of each pancake before the batter sets.

• 7

  Cook for approximately 3 minutes until small bubbles form on the surface, then carefully flip the pancakes so the banana side is face down.

• 8

  Cook for another 2 minutes, allowing the natural sugars in the bananas to caramelize against the pan until golden brown.

• 9

  Transfer the pancakes to a plate and serve immediately with the remaining 0.25 cup of Greek yogurt on top.