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

0.25 tsp baking powder

1 tsp ghee

0.13 tsp sea salt

PREPARATION

• 1

  Place the rolled oats, liquid egg whites, Greek yogurt, half of the banana, cinnamon, vanilla, baking powder, and sea salt into a high-speed blender.

• 2

  Blend on high for 30 to 45 seconds until the batter is completely smooth and slightly aerated.

• 3

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

• 4

  Pour the batter into the skillet to form small-to-medium pancakes, cooking for 3 minutes per side until bubbles form and edges are set.

• 5

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

• 6

  Remove pancakes from the pan, add the remaining ghee, and sear the banana slices for 1 minute per side until they are caramelized and golden brown.

• 7

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