NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.5 cup rolled oats

0.5 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.5 medium banana

1 tsp ghee

1 tbsp pure maple syrup

1 tsp vanilla extract

PREPARATION

• 1

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

• 2

  Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully processed into a flour-like consistency.

• 3

  Slice the half banana into 0.25-inch thick rounds.

• 4

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

• 5

  Place the banana slices in the skillet and sear for 1-2 minutes per side until they are golden brown and caramelized; remove them from the pan and set aside.

• 6

  Wipe the skillet if necessary, then pour the pancake batter into the hot pan to form 3 or 4 medium-sized pancakes.

• 7

  Cook until small bubbles form on the surface and the edges look set and matte, about 3 minutes, then flip and cook for another 2 minutes until golden.

• 8

  Plate the pancakes, top with the warm caramelized banana slices, and finish with a drizzle of pure maple syrup.