NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 cup non-fat Greek yogurt

1 tsp vanilla extract

0.5 tsp ground cinnamon

0.25 tsp baking powder

0.13 tsp sea salt

1 medium banana

1 tsp coconut oil

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, vanilla extract, cinnamon, baking powder, and sea salt to the blender; process until the batter is completely smooth.

• 3

  Heat a large non-stick skillet over medium-low heat.

• 4

  Pour the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes until bubbles form on the surface and edges are set.

• 5

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

• 6

  While pancakes cook, peel and slice the banana into rounds, then heat the coconut oil in a separate small skillet over medium heat.

• 7

  Add the banana slices to the oil and sauté for 2 minutes per side until they are deeply caramelized and fragrant.

• 8

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