NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

1 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 medium banana

1 tsp ghee

1 tsp pure maple syrup

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

  Process the batter until completely smooth and let it rest for 2 minutes to allow the oats to hydrate and the batter to thicken.

• 3

  Peel the banana and slice it into 1/4-inch thick rounds, setting aside a few for the topping.

• 4

  Heat a large non-stick skillet over medium-low heat and add half of the ghee to lightly coat the surface.

• 5

  Pour the batter into the skillet to form three medium pancakes, then gently press 3-4 banana slices into the wet top of each pancake.

• 6

  Cook for 3-4 minutes until bubbles form on the edges, then flip carefully and cook for another 2 minutes until the bananas are golden and caramelized.

• 7

  Remove the pancakes from the pan and quickly toss the remaining banana slices in the skillet with the maple syrup and the rest of the ghee until bubbling and glossy.

• 8

  Stack the pancakes on a plate and top with the warm caramelized banana slices and any remaining pan glaze.