NUTRITION

SERVINGS

INGREDIENTS

0.75 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.33 cup rolled oats

1 scoop collagen peptides

1 medium banana

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

1 tsp ghee

1 tsp honey

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

  Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully pulverized.

• 3

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

• 4

  Pour the batter into the skillet to form three or four small pancakes; cook until bubbles form on the surface and edges look set, about 3 minutes.

• 5

  Carefully flip the pancakes and cook for another 2 minutes until golden brown, then remove to a plate.

• 6

  While the pancakes are resting, slice the remaining half of the banana into 1/4-inch thick rounds.

• 7

  Add the remaining ghee and the honey to the same skillet over medium heat.

• 8

  Place the banana slices in the skillet and sear for 1-2 minutes per side until they develop a deep golden, caramelized crust.

• 9

  Stack the pancakes and top with the warm caramelized bananas and any remaining glaze from the pan.