NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 tsp vanilla extract

0.5 whole banana

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt.

• 3

  Add the liquid egg whites, non-fat Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is just combined.

• 4

  Slice the half banana into thin, even rounds.

• 5

  Heat a non-stick skillet over medium-low heat and melt the ghee, swirling to coat the surface evenly.

• 6

  Place the banana slices in the pan and sear for about 1 minute until they begin to caramelize and turn a deep golden brown.

• 7

  Pour the pancake batter directly over the banana slices to form three or four small pancakes.

• 8

  Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully.

• 9

  Cook for another 1-2 minutes until the pancakes are firm and cooked through.

• 10

  Transfer to a plate with the caramelized banana side facing up and serve immediately while warm.