NUTRITION

SERVINGS

INGREDIENTS

1 medium banana

0.5 cup egg whites

1 scoop vanilla protein powder

0.25 cup plain nonfat Greek yogurt

0.25 cup oat flour

0.5 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.25 oz pecan halves

0 tsp coconut oil

PREPARATION

• 1

  Place the pecan halves in a dry skillet over medium heat, tossing frequently until they are fragrant and lightly toasted.

• 2

  In a large mixing bowl, mash the banana with a fork until it reaches a smooth consistency with minimal lumps.

• 3

  Whisk in the egg whites, Greek yogurt, and vanilla extract until the wet ingredients are well combined.

• 4

  Add the oat flour, vanilla protein powder, baking powder, and ground cinnamon to the bowl, stirring gently until a thick batter forms.

• 5

  Heat the coconut oil in a large non-stick skillet over medium-low heat.

• 6

  Pour the batter into the skillet to form three or four small pancakes, allowing them to cook until bubbles form on the surface.

• 7

  Carefully flip each pancake and cook for another 1-2 minutes until the centers are set and the exterior is golden brown.

• 8

  Transfer the pancakes to a plate and top with the toasted pecans before serving.