NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 scoop Vanilla protein powder

0.5 cup Liquid egg whites

1 medium Banana

1 tsp Coconut oil

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.5 tsp Vanilla extract

0.5 tsp Baking powder

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, half of the banana, vanilla protein powder, ground cinnamon, sea salt, vanilla extract, and baking powder to the blender.

• 3

  Blend the mixture on medium speed for 30 seconds until the batter is smooth and slightly thickened.

• 4

  Warm a non-stick skillet over medium heat and lightly grease with half of the coconut oil.

• 5

  Pour the batter into the pan to form individual pancakes, cooking until bubbles appear on the surface and the edges look dry.

• 6

  Flip the pancakes carefully and cook for an additional minute until they are golden brown on both sides.

• 7

  Slice the remaining half of the banana into thin rounds while the pancakes finish cooking.

• 8

  Remove the pancakes from the pan, add the remaining coconut oil, and sauté the banana slices until they are caramelized and soft.

• 9

  Plate the pancakes in a stack and garnish with the warm, golden banana slices.