NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat plain Greek yogurt

0.5 cup rolled oats

1 medium banana

1 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

1 tsp coconut oil

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Blend on high until the batter is completely smooth and consistent.

• 3

  Let the batter rest for 5 minutes to allow the oats to hydrate and the mixture to thicken.

• 4

  Slice the remaining half of the banana into thin rounds.

• 5

  Heat a large non-stick skillet over medium heat and lightly coat with half of the coconut oil.

• 6

  Pour the batter into the skillet to form small pancakes, cooking for 2-3 minutes until bubbles form on the surface.

• 7

  Flip the pancakes and cook for another 1-2 minutes until both sides are golden brown, then remove from the pan.

• 8

  Add the remaining coconut oil to the skillet and sear the banana slices for 1 minute per side until they are caramelized and soft.

• 9

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