NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 scoop vanilla protein powder

0.5 cup liquid egg whites

0.25 cup nonfat greek yogurt

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

1 medium banana

1 tsp ghee

1 tsp maple syrup

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and the oats are fully incorporated.

• 3

  Heat a large non-stick skillet or griddle over medium-low heat and lightly coat with a small amount of the ghee.

• 4

  Pour the batter into the skillet to form 3-4 small pancakes; cook until bubbles form on the surface and the edges look set, about 3 minutes.

• 5

  Flip the pancakes carefully and cook for another 2 minutes until golden brown and cooked through, then remove to a plate.

• 6

  Slice the remaining half of the banana into rounds.

• 7

  In the same skillet, add the remaining ghee and the maple syrup, then place the banana slices in the pan.

• 8

  Sear the bananas for 1 minute per side until they are caramelized and sticky, then slide them onto the pancakes and serve immediately.