NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Rolled oats

1 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 medium Banana

1 tsp Ghee

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Baking powder

PREPARATION

• 1

  Place the rolled oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the egg whites, Greek yogurt, half of the banana, cinnamon, sea salt, vanilla extract, and baking powder to the blender.

• 3

  Blend on high until the batter is completely smooth and aerated.

• 4

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

• 5

  Heat the ghee in a large non-stick skillet over medium-low heat until melted and shimmering.

• 6

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

• 7

  Carefully place the banana slices onto the wet surface of each pancake, pressing them in slightly.

• 8

  Cook for 3 to 4 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the bananas are deeply caramelized.

• 9

  Transfer to a plate and enjoy immediately while the edges are crisp.