NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.25 cup egg whites

1 medium banana

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Blend on medium speed until the batter is completely smooth, then let it rest for 5 minutes to allow the oats to hydrate and thicken.

• 4

  While the batter rests, thinly slice the remaining half of the banana into rounds.

• 5

  Heat the coconut oil in a large non-stick skillet over medium-low heat.

• 6

  Pour the batter into the skillet to form four small pancakes, then gently press the banana slices into the wet surface of each pancake.

• 7

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

• 8

  Transfer to a plate and serve immediately while the fruit is warm and tender.