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 ghee

1 tbsp maple syrup

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

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, vanilla, baking powder, and sea salt.

• 2

  Blend until the batter is completely smooth and let it sit for 2 minutes to allow the oats to hydrate and thicken.

• 3

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

• 4

  Pour the batter into the skillet to form pancakes, cooking for 3 minutes until bubbles form on the surface and the edges are set.

• 5

  Flip the pancakes and cook for another 2 minutes until the centers are firm and the outsides are golden brown.

• 6

  Remove the pancakes from the pan, then add the remaining ghee and the other half of the banana (sliced) to sauté until caramelized and soft.

• 7

  Stack the pancakes on a plate, top with the warm caramelized bananas, and finish with a drizzle of pure maple syrup.