NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Liquid egg whites

1 scoop Vanilla protein powder

0.25 cup Non-fat Greek yogurt

0.25 cup Rolled oats

1 medium Banana

1 tsp Ghee

1 tbsp Almond butter

0.5 tsp Ground cinnamon

0.25 tsp Baking powder

0.25 tsp Sea salt

PREPARATION

• 1

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

• 2

  Process the mixture until completely smooth and the oats are fully incorporated into a thick batter.

• 3

  Heat the ghee in a large non-stick skillet over medium-low heat until shimmering.

• 4

  Slice the remaining half of the banana into thin rounds.

• 5

  Pour the batter into the skillet to form three medium pancakes, then gently press the banana slices into the top of the wet batter.

• 6

  Cook for 3 to 4 minutes until the edges are set and bubbles appear, then flip carefully.

• 7

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

• 8

  Transfer to a plate and finish with a drizzle of almond butter and a light sprinkle of sea salt.