NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.25 cup Oat flour

1 scoop Vanilla protein powder

0.5 medium Banana

1 tsp Coconut oil

0.25 tsp Ground cinnamon

0.25 tsp Baking powder

0.25 tsp Vanilla extract

0.13 tsp Sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the egg whites, Greek yogurt, and vanilla extract until the mixture is smooth and well combined.

• 2

  Stir in the oat flour, vanilla protein powder, ground cinnamon, baking powder, and sea salt until a thick, uniform batter forms.

• 3

  Slice the half banana into thin, even rounds.

• 4

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

• 5

  Place 3 to 4 banana slices into the pan for each pancake, then carefully pour the batter directly over the slices.

• 6

  Cook for 3 to 4 minutes until bubbles begin to form on the surface and the edges look set, then flip carefully with a wide spatula.

• 7

  Cook for another 2 minutes until the pancakes are cooked through and the bananas have developed a deep golden caramelized finish.

• 8

  Serve the pancakes immediately while warm, perhaps topped with an extra dollop of Greek yogurt.