NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.5 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 medium banana

1 tsp ghee

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

• 3

  Blend the mixture on high until completely smooth, then let the batter rest for 5 minutes to thicken.

• 4

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

• 5

  Pour the batter into the skillet to form three or four medium pancakes, cooking until bubbles form on the surface and the edges appear set.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until golden brown, then remove from the pan and set aside.

• 7

  Slice the remaining half of the banana into thin rounds.

• 8

  Add the remaining ghee to the same skillet and sear the banana slices for 1 minute per side until they become fragrant and caramelized.

• 9

  Top the pancakes with the warm caramelized bananas and serve immediately.