NUTRITION

SERVINGS

INGREDIENTS

0.33 cup rolled oats

0.5 cup liquid egg whites

1 large egg

0.4 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.5 tsp baking powder

0.25 tsp ground cinnamon

1 medium banana

1 tsp coconut oil

0.25 tsp vanilla extract

1 pinch sea salt

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine flour-like consistency.

• 2

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

• 3

  Blend the mixture on high until the batter is completely smooth and thick.

• 4

  Slice the remaining half of the banana into thin rounds.

• 5

  Heat a large non-stick griddle over medium heat and lightly coat with a small amount of the coconut oil.

• 6

  Pour the batter onto the griddle to form three or four pancakes, cooking until small bubbles appear on the surface.

• 7

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through.

• 8

  In a separate small skillet, melt the remaining coconut oil over medium-high heat and add the banana slices.

• 9

  Sauté the banana slices for 1-2 minutes per side until they are deeply caramelized and golden.

• 10

  Plate the pancakes and top them with the warm caramelized bananas before serving.