NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

0.5 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

1 scoop Vanilla protein powder

0.5 tsp Baking powder

0.25 tsp Ground cinnamon

0.5 medium Banana

1 tsp Ghee

1 pinch Sea salt

PREPARATION

• 1

  Place the rolled oats, liquid egg whites, Greek yogurt, protein powder, baking powder, cinnamon, and sea salt into a high-speed blender.

• 2

  Blend on high until the batter is completely smooth and the oats are fully incorporated into a thick consistency.

• 3

  Slice the half banana into thin, even rounds.

• 4

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

• 5

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

• 6

  Press the banana slices gently into the top of the wet batter on each pancake before the edges set.

• 7

  Cook for 3-4 minutes until bubbles form on the surface and the bottoms are golden brown, then flip carefully.

• 8

  Cook for another 2 minutes until the bananas are deeply caramelized and the pancakes are firm and cooked through.