NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup rolled oats

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, Greek yogurt, half of the banana, cinnamon, vanilla extract, baking powder, and sea salt to the blender.

• 3

  Process the mixture on high until the batter is completely smooth, then let it rest for 5 minutes to allow the oats to hydrate and thicken.

• 4

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

• 5

  Pour the batter into the skillet to form 3 or 4 small pancakes, cooking for approximately 3 minutes until small bubbles appear on the surface.

• 6

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

• 7

  Remove the pancakes from the pan, then add the remaining ghee and the second half of the banana, sliced into rounds, to the skillet.

• 8

  Sauté the banana slices for about 1 minute per side until they are caramelized and fragrant, then layer them over the warm pancake stack.