NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup rolled oats

1 large egg

1 medium banana

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, Greek yogurt, whole egg, half of the banana, cinnamon, vanilla, 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, even rounds.

• 4

  Heat the coconut oil in a large non-stick skillet over medium heat, ensuring the surface is well-coated.

• 5

  Place the banana slices in small clusters directly onto the hot skillet and immediately pour the pancake batter over them to form 3 or 4 individual pancakes.

• 6

  Cook for approximately 3-4 minutes until bubbles form on the surface and the edges look set.

• 7

  Carefully flip each pancake and cook for another 2 minutes until the banana slices are deeply caramelized and the pancakes are golden brown.

• 8

  Remove from the heat and serve warm.