NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 cup Liquid egg whites

0.5 cup Nonfat Greek yogurt

1 tsp Vanilla extract

0.5 tsp Ground cinnamon

1 whole Banana

1 tsp Coconut oil

1 tbsp Hemp seeds

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 liquid egg whites, Greek yogurt, vanilla extract, ground cinnamon, and sea salt to the blender.

• 3

  Blend on medium speed for 30 seconds until the batter is completely smooth and aerated.

• 4

  Peel the banana and slice it into thin rounds, approximately 1/4 inch thick.

• 5

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

• 6

  Pour the batter into the skillet to form three or four medium-sized pancakes.

• 7

  Immediately press 3-4 banana slices into the wet surface of each pancake while they are still cooking on the first side.

• 8

  Cook for 3-4 minutes until the edges are set and bubbles appear on the surface.

• 9

  Carefully flip the pancakes and cook for another 2 minutes, allowing the banana slices to caramelize and turn a deep golden brown.

• 10

  Transfer the pancakes to a plate with the caramelized banana side facing up.

• 11

  Garnish with a sprinkle of hemp seeds for added texture and serve immediately.