NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium banana

1 tsp coconut oil

0.5 tsp ground cinnamon

1 tsp baking powder

1 tsp vanilla extract

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Add the liquid egg whites, half of the medium banana, half of the Greek yogurt, cinnamon, baking powder, vanilla, and sea salt to the blender; process until the batter is completely smooth.

• 3

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

• 4

  Pour the batter into the skillet to form three or four pancakes, cooking for 3-4 minutes until bubbles form on the surface.

• 5

  Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and set through the center.

• 6

  While the pancakes finish, slice the remaining half of the banana into rounds.

• 7

  Remove the pancakes from the pan, add the remaining coconut oil, and sear the banana slices for 1 minute per side until they are caramelized and fragrant.

• 8

  Stack the pancakes on a plate, top with the remaining cold Greek yogurt, and finish with the warm caramelized banana slices.