NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

1 whole banana

1 tsp ghee

0.25 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp sea salt

1 tsp maple syrup

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, vanilla protein powder, baking powder, cinnamon, and sea salt to the blender; process until the batter is smooth and well-combined.

• 3

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

• 4

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

• 5

  Flip the pancakes and cook for an additional 1-2 minutes until both sides are golden brown, then remove from the pan.

• 6

  Slice the banana into rounds. In a separate small skillet, melt the remaining ghee and add the maple syrup.

• 7

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

• 8

  Plate the pancakes and top with a dollop of Greek yogurt and the warm caramelized banana slices.