NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup rolled oats

0.5 scoop vanilla protein powder

1 small banana

1 tsp ghee

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

0.25 tsp sea salt

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, vanilla extract, baking powder, and sea salt to the blender.

• 3

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

• 4

  Peel the banana and slice it into thin, even rounds.

• 5

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

• 6

  Place the banana slices in the skillet in small circular clusters, allowing them to sizzle for 1 minute until the natural sugars begin to brown.

• 7

  Pour the pancake batter directly over each cluster of bananas to form individual pancakes.

• 8

  Cook for approximately 3 minutes until bubbles form on the surface and the edges look set.

• 9

  Flip the pancakes carefully and cook for another 2 minutes until the other side is golden-brown and the center is cooked through.

• 10

  Serve the pancakes immediately while the caramelized bananas are warm and soft.