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- 3/4 cup gluten-free rolled oats
- 1/2 tsp. baking powder
- 2 scoops (about 3 tbs.) whey protein powder, any flavor
- 4 large egg whites
- 3 tbs. mashed banana
- Avocado oil for the griddle
In a large bowl, combine the oats, baking powder, and protein powder.
In a medium bowl, whisk the egg whites until frothy, then whisk in the banana. Pour the wet ingredients into the dry mixture and stir to mix well.
Preheat a griddle to 400 degrees F, or put a cast-iron pan on medium heat. When hot, brush with oil and measure 1/4-cup portions of batter onto the griddle. If the oats are piled high in the middle, gently pat them down. Cook for about four minutes, until the cakes are covered in bubbles and firm around the edges. Flip and cook about two minutes longer, or until cooked through.
Transfer to a plate and keep warm as you finish the cakes.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman