NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Low-fat cottage cheese

0.25 cup Rolled oats

1 scoop Vanilla protein powder

1 medium Banana

1 tbsp Maple syrup

1 tsp Coconut oil

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.5 tsp Vanilla extract

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, cottage cheese, rolled oats, vanilla protein powder, half of the banana, cinnamon, sea salt, and vanilla extract.

• 2

  Blend on high until the batter is completely smooth and the oats are fully incorporated.

• 3

  Let the batter rest for 5 minutes to allow the oats to hydrate and the mixture to thicken slightly.

• 4

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

• 5

  Pour the batter into the skillet to form 3 to 4 small pancakes; cook for 3-4 minutes until bubbles form on the surface and the edges look set.

• 6

  Carefully flip the pancakes and cook for an additional 2 minutes until golden brown and cooked through.

• 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 sauté the banana slices for 1 minute per side until caramelized and golden.

• 9

  Stack the pancakes on a plate, top with the caramelized bananas, and finish with a drizzle of pure maple syrup.