NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.75 cup non-fat Greek yogurt

0.25 cup rolled oats

1 medium banana

1 tsp ghee

1 tsp maple syrup

0.5 tsp ground cinnamon

0.5 tsp baking powder

0.25 tsp sea salt

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Heat a large non-stick skillet over medium-low heat and lightly coat with 0.5 tsp of the ghee.

• 5

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

• 6

  Flip carefully and cook for another 2 minutes until the pancakes are golden brown and firm to the touch.

• 7

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

• 8

  Remove pancakes from the pan, then add the remaining 0.5 tsp of ghee and the maple syrup to the same skillet.

• 9

  Place banana slices in the skillet and sear for 1 minute per side until they are deeply caramelized and fragrant.

• 10

  Stack the pancakes on a plate and top with the warm caramelized banana slices.