NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 medium banana

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 tbsp ghee

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine flour consistency.

• 2

  Add the liquid egg whites, Greek yogurt, half of the banana, cinnamon, sea salt, and vanilla extract to the blender and process until the batter is completely smooth.

• 3

  Heat a large non-stick skillet over medium heat and lightly coat with half of the ghee.

• 4

  Pour the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until bubbles appear on the surface.

• 5

  Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and set through the center.

• 6

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

• 7

  Remove the pancakes from the pan, add the remaining ghee, and sear the banana slices for 1 minute per side until they become buttery and caramelized.

• 8

  Stack the pancakes on a plate and top with the warm caramelized banana slices before serving.