NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 cup nonfat Greek yogurt

1 medium banana

1 tsp coconut oil

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 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 egg whites, nonfat Greek yogurt, half of the banana, ground cinnamon, vanilla extract, baking powder, and sea salt to the blender with the oat flour.

• 3

  Process the mixture until the batter is smooth and well-combined.

• 4

  Slice the remaining half of the banana into thin, even rounds.

• 5

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.

• 6

  Pour the batter into the skillet to form three or four small pancakes, then gently press the banana slices into the wet tops of each pancake.

• 7

  Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 8

  Carefully flip the pancakes and cook for an additional 2 minutes, allowing the banana slices to become deeply golden and caramelized against the pan.

• 9

  Transfer to a plate and serve immediately while warm.