NUTRITION

SERVINGS

INGREDIENTS

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop vanilla protein powder

0.25 cup rolled oats

1 medium banana

1 tsp ghee

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.13 tsp sea salt

1 tsp pure maple syrup

PREPARATION

• 1

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

• 2

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

• 3

  Slice the medium banana into 1/4-inch thick rounds.

• 4

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

• 5

  Place the banana slices in the skillet in small clusters of three or four slices per pancake and cook for one minute until they begin to soften.

• 6

  Pour the pancake batter directly over each cluster of banana slices, using about 1/4 cup of batter per pancake.

• 7

  Cook for two to three minutes until bubbles form on the surface, then carefully flip to sear the banana side until golden and fragrant.

• 8

  Serve the pancakes stacked high and finish with a light drizzle of pure maple syrup.