NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.75 cup liquid egg whites

1 large egg

0.5 scoop vanilla protein powder

0.5 medium banana

0.25 cup non-fat Greek yogurt

1 tsp ghee

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, egg, vanilla protein powder, ground cinnamon, vanilla extract, baking powder, and sea salt to the blender and process until completely smooth.

• 3

  Heat a large non-stick skillet over medium heat and add 0.5 tsp of ghee to coat the surface.

• 4

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

• 5

  Flip the pancakes carefully and cook for another 1-2 minutes until both sides are golden brown.

• 6

  Remove the pancakes from the pan, add the remaining 0.5 tsp of ghee, and sauté the sliced banana for 1 minute per side until soft and caramelized.

• 7

  Stack the pancakes on a plate, top with the warm caramelized banana slices, and finish with a dollop of creamy Greek yogurt.