NUTRITION

SERVINGS

INGREDIENTS

0.6 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

0.25 tsp sea salt

0.5 tsp vanilla extract

0.5 tsp baking powder

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, non-fat Greek yogurt, ground cinnamon, sea salt, vanilla extract, and baking powder to the blender. Process until the batter is completely smooth.

• 3

  Slice the half banana into thin, even rounds and set aside.

• 4

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

• 5

  Pour the batter into the skillet to form 3 or 4 small pancakes. Immediately press 2 to 3 banana slices into the wet top of each pancake.

• 6

  Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set.

• 7

  Carefully flip each pancake so the banana side is now facing down. Cook for an additional 2 minutes until the bananas are caramelized and the pancakes are cooked through.

• 8

  Slide the pancakes onto a plate with the caramelized banana side facing up and serve immediately.