NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup non-fat Greek yogurt

1 medium banana

0.5 tsp ground cinnamon

0.5 tsp vanilla extract

0.5 tsp baking powder

1 tsp ghee

1 tsp maple syrup

0.13 tsp sea salt

PREPARATION

• 1

  In a high-speed blender, combine the rolled oats, liquid egg whites, Greek yogurt, half of the banana, cinnamon, vanilla, baking powder, and sea salt until the batter is completely smooth.

• 2

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

• 3

  Slice the remaining half of the banana into thin, even rounds.

• 4

  Pour the pancake batter into the hot skillet to form three or four medium-sized pancakes, leaving space between them.

• 5

  Gently press the banana slices into the wet side of the pancakes and cook for 3 to 4 minutes until bubbles form on the surface and the edges look set.

• 6

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

• 7

  Drizzle the maple syrup over the pancakes in the pan during the last 30 seconds of cooking to glaze the fruit before serving immediately.