NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.25 cup non-fat Greek yogurt

0.5 scoop vanilla protein powder

0.5 medium banana

1 tsp ghee

0.25 tsp cinnamon

0.25 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, vanilla protein powder, cinnamon, baking powder, sea salt, and vanilla extract to the blender.

• 3

  Blend on medium speed until the batter is completely smooth and well-combined.

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with a tiny amount of ghee if necessary.

• 5

  Pour the batter into the skillet to form small-to-medium pancakes, cooking for 2-3 minutes until bubbles form on the surface.

• 6

  Flip the pancakes carefully and cook for another 1-2 minutes until they are set and lightly browned.

• 7

  While the pancakes finish, slice the half banana into thin rounds.

• 8

  Remove pancakes from the pan and melt the remaining 1 tsp of ghee in the same skillet.

• 9

  Place the banana slices in the pan and sear for 1 minute per side until they become golden and caramelized.

• 10

  Stack the pancakes on a plate and top with the warm caramelized banana slices.