NUTRITION

SERVINGS

INGREDIENTS

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

0.5 whole banana

1 tsp baking powder

0.25 tsp ground cinnamon

0.25 tsp sea salt

0 tsp coconut oil

0.5 tbsp maple syrup

0.25 tsp vanilla extract

PREPARATION

• 1

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

• 2

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

• 3

  Peel the banana and slice it into thin, uniform rounds.

• 4

  Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface.

• 5

  Pour the batter into the skillet to form four medium-sized pancakes.

• 6

  Quickly press 3-4 banana slices into the wet top of each pancake before the batter sets.

• 7

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

• 8

  Carefully flip each pancake and cook for another 2 minutes, allowing the banana slices to caramelize against the hot pan until golden brown.

• 9

  Remove the pancakes from the heat and stack them on a plate.

• 10

  Drizzle the maple syrup over the warm stack and serve immediately.