NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup egg whites

0.5 cup non-fat Greek yogurt

1 medium banana

1 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp baking powder

1 tsp ghee

1 tsp honey

0.13 tsp sea salt

PREPARATION

• 1

  Add rolled oats to a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Incorporate the egg whites, Greek yogurt, half of the banana, vanilla, cinnamon, baking powder, and sea salt into the blender and process until completely smooth.

• 3

  Heat a large non-stick griddle or skillet over medium-low heat and lightly coat with a clean cooking spray if necessary.

• 4

  Pour the batter onto the skillet to form four pancakes, cooking for about 3 minutes until the edges are firm and bubbles appear on the surface.

• 5

  Flip the pancakes carefully and cook for an additional 2 minutes until they are golden and cooked through.

• 6

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

• 7

  In a small separate pan, melt the ghee over medium heat, then add the banana slices and drizzle with honey.

• 8

  Sauté the bananas for 1 minute per side until they are beautifully caramelized and soft, then serve immediately over the warm pancake stack.