NUTRITION

SERVINGS

INGREDIENTS

1 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Oat flour

1 medium Banana

1 tsp Coconut oil

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

1 tsp Baking powder

0.13 tsp Sea salt

PREPARATION

• 1

  In a high-speed blender, combine the liquid egg whites, 0.25 cup of the Greek yogurt, oat flour, half of the banana, vanilla, cinnamon, baking powder, and sea salt.

• 2

  Blend on high until the batter is completely smooth and let it rest for 5 minutes to allow the oats to hydrate.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly coat with 0.5 teaspoon of coconut oil.

• 4

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

• 5

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and firm to the touch.

• 6

  Remove pancakes from the pan and add the remaining coconut oil along with the remaining half of the banana, sliced into rounds.

• 7

  Sauté the banana slices for 1 minute per side until they are browned and fragrant, then serve over the pancakes with the remaining 0.25 cup of Greek yogurt.