NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Liquid egg whites

0.5 cup Nonfat plain Greek yogurt

0.25 cup Rolled oats

0.5 scoop Vanilla protein powder

1 medium Banana

0.5 tsp Ghee

0.5 tsp Ground cinnamon

0.25 tsp Vanilla extract

0.13 tsp Sea salt

0.25 tsp Baking powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Pour the batter into the skillet to form three small pancakes, cooking for 3 to 4 minutes until bubbles form on the surface.

• 6

  While the pancakes cook, slice the remaining half of the banana into thin rounds.

• 7

  Flip the pancakes and cook for another 2 minutes until the centers are set and the edges are golden brown.

• 8

  Remove the pancakes from the pan, add the remaining ghee and the banana slices, sautéing for 1 minute per side until they are caramelized.

• 9

  Stack the pancakes on a plate and top with the warm caramelized banana slices.