NUTRITION

SERVINGS

INGREDIENTS

1 medium banana

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 scoop grass-fed vanilla protein powder

0.25 cup oat flour

1 tsp baking powder

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tbsp pure maple syrup

1 tsp coconut oil

PREPARATION

• 1

  In a medium mixing bowl, mash the banana with a fork until mostly smooth with minimal lumps.

• 2

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

• 3

  Fold in the oat flour, protein powder, baking powder, and cinnamon, stirring until just incorporated to keep the batter light.

• 4

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

• 5

  Scoop approximately 1/4 cup of batter per pancake onto the skillet, leaving enough space for flipping.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 7

  Carefully flip the pancakes and cook for an additional 2 minutes until the centers are springy and the outsides are golden brown.

• 8

  Stack the pancakes on a plate and serve immediately with a drizzle of pure maple syrup.