NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup non-fat greek yogurt

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 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

  In a medium bowl, whisk together the oat flour, vanilla protein powder, ground cinnamon, baking powder, and sea salt.

• 3

  In a separate bowl, mash half of the banana until smooth, then stir in the liquid egg whites, Greek yogurt, and vanilla extract.

• 4

  Pour the wet ingredients into the dry ingredients and whisk until just combined; let the batter rest for 5 minutes to thicken.

• 5

  Heat a non-stick skillet over medium-low heat and add half of the ghee to coat the surface.

• 6

  Pour the batter into the skillet to form 3-4 pancakes and cook until bubbles form on the surface, then flip and cook until golden brown.

• 7

  Remove the pancakes, add the remaining ghee to the pan, and slice the remaining half of the banana into rounds.

• 8

  Sear the banana slices for 1-2 minutes per side until they are deeply caramelized and golden, then serve immediately over the pancakes.