NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

2 large eggs

0.5 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium banana

0.5 tsp ghee

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 tsp vanilla extract

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, half of the banana, eggs, egg whites, cinnamon, sea salt, and vanilla extract.

• 2

  Blend on high until the batter is completely smooth and the oats have reached a fine flour-like consistency.

• 3

  Heat a large non-stick skillet over medium-low heat and lightly grease with a small portion of the ghee.

• 4

  Pour the batter into the skillet to form three or four medium-sized pancakes, cooking for 3-4 minutes until bubbles form on the surface.

• 5

  Flip the pancakes carefully and cook for an additional 2 minutes until the bottoms are golden brown, then remove from the pan and set aside.

• 6

  Slice the remaining half of the banana into rounds.

• 7

  Add the remaining ghee to the same skillet and sauté the banana slices for 1-2 minutes per side until they are soft and deeply caramelized.

• 8

  Plate the pancakes, top with the warm caramelized bananas, and serve with the Greek yogurt on the side for a protein-packed finish.