NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Rolled oats

0.5 cup Non-fat Greek yogurt

1 scoop Vanilla protein powder

0.5 medium Banana

1 tsp Ghee

0.5 tsp Ground cinnamon

0.25 tsp Baking powder

0.25 tsp Sea salt

1 tsp Vanilla extract

PREPARATION

• 1

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

• 2

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

• 3

  Blend the mixture on medium speed until the batter is completely smooth and well-combined.

• 4

  Slice the half banana into thin, even rounds.

• 5

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

• 6

  Place the banana slices into the skillet and sear for 1-2 minutes until they become golden and slightly soft.

• 7

  Pour the pancake batter directly over the banana slices in the pan, creating 2-3 medium-sized pancakes.

• 8

  Cook for 3-4 minutes until bubbles form on the surface, then carefully flip and cook for another 2 minutes until golden brown.