NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry oats

1 cup egg whites

0.5 cup non-fat Greek yogurt

0.5 medium banana

0.5 tsp cinnamon

1 tsp baking powder

1 tsp vanilla extract

0.5 tbsp ghee

0.25 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the dry oats, egg whites, Greek yogurt, cinnamon, baking powder, vanilla extract, and sea salt.

• 2

  Blend on high for 30-45 seconds until the batter is completely smooth and the oats have transformed into a fine flour consistency.

• 3

  Slice the half banana into thin, even rounds.

• 4

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

• 5

  Arrange the banana slices in the skillet and sear them for about 1 minute until they start to soften and turn golden.

• 6

  Pour the pancake batter directly over the banana slices to create 3 or 4 medium-sized pancakes.

• 7

  Cook for 3-4 minutes until bubbles appear on the surface and the edges look set.

• 8

  Carefully flip each pancake and cook for an additional 2 minutes until the bottoms are golden brown and the center is cooked through.

• 9

  Slide the pancakes onto a plate and serve immediately while the caramelized bananas are warm.