NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.9 scoop vanilla protein powder

0.5 cup egg whites

0.25 cup Greek yogurt

1 large egg

0.5 medium banana

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

0.5 tbsp maple syrup

0 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Process on high until the batter is completely smooth and has slightly thickened.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with cooking spray if necessary.

• 4

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 2 to 3 minutes until bubbles form on the surface and the edges look set.

• 5

  Carefully flip the pancakes and cook for another 1 to 2 minutes until they are golden brown and cooked through.

• 6

  While the pancakes finish, heat the ghee in a separate small skillet over medium heat and add the remaining half of the banana, sliced into rounds.

• 7

  Sauté the banana slices for about 1 minute per side until they are caramelized and golden.

• 8

  Stack the pancakes on a plate, top with the warm caramelized banana slices, and finish with a drizzle of maple syrup.