NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

0.25 cup rolled oats

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, mash half of the banana with a fork until mostly smooth.

• 3

  Add the egg whites, nonfat Greek yogurt, oat flour, vanilla protein powder, ground cinnamon, baking powder, sea salt, and vanilla extract to the bowl and whisk until thoroughly combined.

• 4

  Slice the remaining half of the banana into thin rounds.

• 5

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

• 6

  Place the banana slices directly onto the skillet in small clusters, then pour the pancake batter over each cluster.

• 7

  Cook for 3-4 minutes until bubbles form on the surface, then flip carefully and cook for another 2 minutes until the bananas are deeply caramelized and the pancakes are set.