NUTRITION

SERVINGS

INGREDIENTS

0.5 cup rolled oats

1 cup liquid egg whites

0.5 cup nonfat Greek yogurt

1 medium banana

1 tsp ghee

0.25 tsp ground cinnamon

0.25 tsp baking powder

0.25 tsp vanilla extract

0.13 tsp sea salt

PREPARATION

• 1

  Place the rolled oats into a high-speed blender and pulse until they reach a fine, flour-like consistency.

• 2

  Add the liquid egg whites, half of the Greek yogurt, half of the banana, baking powder, cinnamon, vanilla, and sea salt to the blender.

• 3

  Blend the mixture on medium speed until the batter is completely smooth and well-combined.

• 4

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

• 5

  Pour the batter into the skillet to form three or four small pancakes, cooking for 3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden.

• 6

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

• 7

  In a separate small skillet, melt the remaining ghee over medium heat and sauté the banana slices for 1 minute per side until they are caramelized and fragrant.

• 8

  Stack the warm pancakes on a plate, top with the remaining cold Greek yogurt, and finish with the caramelized banana slices.