NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

1 medium banana

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp coconut oil

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and uniform in texture.

• 3

  Allow the batter to rest for 5 minutes; this helps the oats hydrate and the batter to thicken for fluffier pancakes.

• 4

  While the batter rests, slice the remaining half of the banana into thin, even rounds.

• 5

  Heat a large non-stick skillet over medium heat and add the coconut oil, swirling to coat the surface.

• 6

  Pour the batter into the skillet to form three or four medium-sized pancakes.

• 7

  Gently press the reserved banana slices into the top of each pancake while the first side cooks.

• 8

  Once bubbles begin to form on the surface and the edges look set, flip the pancakes carefully.

• 9

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

• 10

  Transfer to a plate and serve immediately while warm.