NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

0.33 cup rolled oats

0.5 scoop vanilla protein powder

0.5 small banana

1 tsp ghee

1 tsp pure maple syrup

0.25 tsp ground cinnamon

0.5 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the egg, egg whites, Greek yogurt, protein powder, cinnamon, baking powder, and sea salt to the blender and process until the batter is completely smooth.

• 3

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

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, leaving space between them.

• 6

  Gently press several banana slices into the wet top of each pancake before the batter sets.

• 7

  Cook for 2-3 minutes until bubbles form on the surface, then flip carefully so the banana side is face down.

• 8

  Cook for another 2 minutes until the bananas are caramelized and golden brown and the pancakes are cooked through.

• 9

  Plate the pancakes banana-side up, drizzle with the remaining ghee and maple syrup, and serve immediately.