NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium banana

1 tsp coconut oil

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.13 tsp sea salt

1 tsp maple syrup

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and the oats are pulverized.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly grease with half of the coconut oil.

• 4

  Pour the batter into the skillet to form 3-4 medium pancakes, cooking until bubbles form on the surface and the edges look set.

• 5

  Flip the pancakes and cook for another 2 minutes until golden brown, then remove from the pan and set aside.

• 6

  Slice the remaining half of the banana into rounds.

• 7

  Add the remaining coconut oil and the maple syrup to the same skillet, then add the banana slices.

• 8

  Sauté the bananas for 1-2 minutes per side until they are soft and caramelized with a deep golden hue.

• 9

  Stack the pancakes on a plate, top with the warm caramelized bananas, and enjoy immediately.