NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 medium banana

0.5 tsp ground cinnamon

0.25 tsp baking powder

1 tsp pure vanilla extract

1 tsp grass-fed ghee

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and the oats are fully processed into a flour-like consistency.

• 3

  Heat a large non-stick skillet over medium heat and lightly coat with a small amount of cooking spray if needed.

• 4

  Pour the batter into the skillet to form three or four small pancakes, cooking for 2-3 minutes per side until golden brown and firm.

• 5

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

• 6

  In a separate small skillet, melt the grass-fed ghee over medium-high heat and add the banana slices.

• 7

  Sear the bananas for approximately 1 minute per side until they develop a deep golden, caramelized crust.

• 8

  Stack the warm pancakes on a plate and top with the caramelized banana slices and any remaining ghee from the pan.