NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

1 large egg

0.33 cup rolled oats

0.25 cup nonfat Greek yogurt

1 medium banana

0.5 tbsp ghee

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, egg, rolled oats, Greek yogurt, half of the banana, cinnamon, vanilla, baking powder, and sea salt.

• 2

  Blend on high until the mixture is completely smooth and the oats have transformed into a fine flour consistency.

• 3

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

• 4

  Heat a large non-stick skillet over medium-low heat and add the ghee, swirling to coat the pan thoroughly.

• 5

  Pour the batter into the skillet to form three medium-sized pancakes, leaving space between them.

• 6

  Press the banana slices gently into the wet top of each pancake.

• 7

  Cook for 3 to 4 minutes until the edges are firm and small bubbles appear, then carefully flip.

• 8

  Continue cooking for 2 minutes until the banana slices are beautifully caramelized and the pancakes are cooked through.

• 9

  Serve the pancakes stacked high with an extra dollop of Greek yogurt if desired.