NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 medium banana

1 tsp ghee

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, non-fat Greek yogurt, half of the banana, vanilla extract, ground cinnamon, baking powder, and sea salt to the blender.

• 3

  Blend the mixture on medium speed until the batter is completely smooth and well-incorporated.

• 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 three or four individual pancakes, cooking until small bubbles form on the surface and the edges appear set.

• 6

  Carefully flip the pancakes and cook for another 2 minutes until they are cooked through and lightly browned.

• 7

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

• 8

  Remove the pancakes from the pan, add the remaining ghee, and sauté the banana slices for 1 minute per side until they are soft and caramelized.

• 9

  Plate the pancakes and top them immediately with the warm caramelized banana slices.