NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup nonfat Greek yogurt

2 tbsp almond flour

1 tbsp coconut flour

1 medium banana

1 tsp ghee

0.5 tsp ground cinnamon

1 tsp vanilla extract

0.5 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the egg whites, Greek yogurt, almond flour, coconut flour, half of the banana, cinnamon, vanilla, baking powder, and sea salt.

• 2

  Blend on high for 30 seconds until the batter is completely smooth and slightly aerated.

• 3

  Heat a large non-stick skillet over medium-low heat and melt half of the ghee to coat the surface.

• 4

  Pour the batter into the skillet to form three or four small pancakes, leaving space between them.

• 5

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

• 6

  Carefully flip the pancakes and cook for another 2 minutes until the bottoms are golden brown.

• 7

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

• 8

  Remove the pancakes from the pan and set aside; add the remaining ghee and the banana slices to the hot skillet.

• 9

  Sear the banana slices for 1 minute per side until they are caramelized and fragrant.

• 10

  Stack the pancakes on a plate and top with the warm caramelized banana slices.