NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

1 medium banana

0.5 cup fresh blueberries

1 tsp coconut oil

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.25 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

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

• 2

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

• 3

  Slice the remaining half of the banana into thin rounds.

• 4

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

• 5

  Place the banana slices in the skillet in small clusters, allowing them to sizzle for about 1 minute until they begin to caramelize.

• 6

  Pour the pancake batter directly over each cluster of bananas to form medium-sized circles.

• 7

  Cook for 3 to 4 minutes until bubbles appear on the surface, then carefully flip and cook for another 2 minutes until the pancakes are golden brown.

• 8

  Transfer the pancakes to a plate and top with the fresh blueberries before serving.