NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.5 medium banana

1 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp vanilla extract

1 tsp ghee

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, protein powder, banana, baking powder, cinnamon, and vanilla extract to the blender.

• 3

  Blend on medium speed for approximately 30 seconds until the batter is completely smooth and well-incorporated.

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling the pan to coat the surface evenly.

• 5

  Pour the batter into the skillet to form three or four medium-sized pancakes, ensuring there is enough space to flip them.

• 6

  Cook for 3 to 4 minutes until small bubbles begin to form on the surface and the edges appear dry and set.

• 7

  Carefully flip each pancake with a thin spatula and cook for an additional 2 minutes until golden brown and cooked through.

• 8

  Transfer the pancakes to a plate and serve immediately while warm.