NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

0.75 cup Liquid egg whites

0.5 cup Plain nonfat Greek yogurt

0.5 scoop Vanilla protein powder

1 medium Banana

1 tsp Ghee

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

1 tsp Vanilla extract

PREPARATION

• 1

  Place the rolled oats, liquid egg whites, Greek yogurt, protein powder, half of the banana, cinnamon, sea salt, and vanilla extract into a high-speed blender.

• 2

  Process the mixture until completely smooth and the oats are fully incorporated into a thick, pourable batter.

• 3

  Slice the remaining half of the banana into thin rounds.

• 4

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 5

  Pour the batter into the skillet to form three or four small pancakes, leaving space between them for flipping.

• 6

  Gently press several banana slices into the wet top of each pancake before the batter sets.

• 7

  Cook for 3-4 minutes until small bubbles form on the surface and the edges look dry, then flip carefully.

• 8

  Sear for another 2 minutes until the banana slices are caramelized and the pancakes are cooked through.