NUTRITION

SERVINGS

INGREDIENTS

0.25 cup rolled oats

0.5 cup low-fat cottage cheese

0.5 cup egg whites

1 large egg

0.5 tsp cinnamon

1 tsp vanilla extract

1 medium banana

0.25 tsp coconut oil

0.25 cup non-fat Greek yogurt

0.5 tbsp hemp seeds

0.25 tsp sea salt

PREPARATION

• 1

  Place the rolled oats, cottage cheese, egg whites, whole egg, vanilla extract, cinnamon, and sea salt into a high-speed blender.

• 2

  Process the mixture until the batter is completely smooth and the oats are fully incorporated.

• 3

  Slice half of the banana into thin rounds to be used in the pancakes, and slice the remaining half for the topping.

• 4

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

• 5

  Pour the batter into the skillet to form three or four pancakes, pressing a few banana slices into the wet side of each pancake.

• 6

  Cook for 3 to 4 minutes until the edges are firm and small bubbles form, then flip and cook for another 2 minutes until golden brown.

• 7

  Remove the pancakes from the pan and add the remaining coconut oil and the rest of the banana slices.

• 8

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

• 9

  Stack the pancakes on a plate and top with the non-fat Greek yogurt, caramelized bananas, and a sprinkle of hemp seeds.