NUTRITION

SERVINGS

INGREDIENTS

0.25 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 medium banana

1 tsp ghee

0.25 tsp ground cinnamon

0.5 tsp baking powder

0.25 tsp vanilla extract

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

  In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt until well combined.

• 3

  Add the egg whites, half of the Greek yogurt (0.25 cup), and vanilla extract to the dry ingredients, stirring until a smooth, thick batter forms.

• 4

  Peel the half banana and cut it into thin, even rounds.

• 5

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

• 6

  Place the banana slices directly onto the hot skillet in small clusters, then pour the pancake batter over each cluster to form three or four pancakes.

• 7

  Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then carefully flip to cook the other side for another 2 minutes until the bananas are golden and caramelized.

• 8

  Transfer the pancakes to a plate and top with the remaining 0.25 cup of Greek yogurt before serving.