NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 tsp baking powder

0.5 tsp ground cinnamon

0.25 tsp sea salt

1 medium banana

1 tsp ghee

0.5 tsp vanilla extract

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, vanilla protein powder, liquid egg whites, half of the banana, non-fat Greek yogurt, baking powder, ground cinnamon, sea salt, and vanilla extract.

• 2

  Process on high until the mixture is completely smooth and the oats have transformed into a fine flour consistency.

• 3

  Slice the remaining half of the banana into thin, uniform rounds.

• 4

  Warm a large non-stick skillet over medium-low heat and add the ghee, swirling it around to ensure the surface is well-coated.

• 5

  Pour the batter into the skillet to create three or four pancakes, then gently press the banana slices into the wet batter of each one.

• 6

  Cook for approximately 3 minutes until small bubbles appear on the surface, then flip carefully and cook for another 2 minutes until the pancakes are golden and the bananas are beautifully caramelized.

• 7

  Transfer to a plate and serve immediately, perhaps with an extra dollop of Greek yogurt for added creaminess.