NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.75 cup liquid egg whites

0.5 cup plain non-fat Greek yogurt

0.5 scoop vanilla protein powder

1 medium banana

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp baking powder

1 tsp grass-fed ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Pulse until the batter is completely smooth and the oats are finely ground into a flour-like consistency.

• 3

  Heat a large non-stick skillet over medium-low heat and add 0.5 tsp of the grass-fed ghee to lightly coat the surface.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3 to 4 minutes until bubbles appear on the surface and the edges look set.

• 5

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through.

• 6

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

• 7

  In a small separate pan, melt the remaining 0.5 tsp of ghee over medium heat and sauté the banana slices for 1 to 2 minutes per side until they are soft and caramelized.

• 8

  Plate the pancakes in a stack and top with the warm caramelized banana slices before serving.