NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Egg whites

0.25 cup Non-fat Greek yogurt

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 medium Banana

1 tsp Ghee

0.5 tsp Maple syrup

0.13 tsp Sea salt

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

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

• 3

  Add the egg whites and Greek yogurt to the dry ingredients, stirring until a smooth batter forms, then let it rest for 2 minutes to thicken.

• 4

  Slice the half banana into even rounds.

• 5

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

• 6

  Ladle the batter into the skillet to form 3 or 4 pancakes, cooking until bubbles appear on the surface and the edges look set.

• 7

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

• 8

  Add the remaining ghee and the maple syrup to the same skillet, then place the banana slices in the pan.

• 9

  Sauté the bananas for 1 minute per side until they are soft and caramelized, then spoon them over the warm pancakes to serve.