NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 medium banana

1 tsp coconut oil

1 tsp maple syrup

0.5 tsp ground cinnamon

1 tsp vanilla extract

1 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.

• 2

  Add the liquid egg whites, Greek yogurt, cinnamon, vanilla extract, baking powder, and sea salt to the blender.

• 3

  Process the mixture on medium speed until the batter is completely smooth and well-combined.

• 4

  Slice the half banana into thin rounds.

• 5

  Heat the coconut oil in a large non-stick skillet over medium heat.

• 6

  Place the banana slices in the skillet and cook for 1 minute per side until they are golden and caramelized, then remove them from the pan.

• 7

  Pour the pancake batter into the same skillet to form three medium pancakes.

• 8

  Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until the centers are firm.

• 9

  Plate the pancakes and top them with the caramelized banana slices and a drizzle of maple syrup.