NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup egg whites

1 medium banana

0.25 cup unsweetened almond milk

1 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

1 tsp ghee

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and creamy, adding almond milk one tablespoon at a time if the mixture is too thick.

• 3

  Slice the remaining half of the banana into thin coins.

• 4

  Heat a large non-stick skillet over medium-low heat and melt the ghee to coat the surface.

• 5

  Pour the batter into the skillet to form three or four medium pancakes.

• 6

  Press the banana coins into the wet side of each pancake before the batter sets.

• 7

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip carefully.

• 8

  Cook for another 2 minutes until the banana side is deeply caramelized and the pancakes are cooked through.

• 9

  Serve warm, optionally topped with an extra dash of cinnamon.