NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg whites

0.5 cup Non-fat Greek yogurt

0.5 cup Rolled oats

1 medium Banana

0.25 oz Pecans

0 tsp Ghee

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.5 tsp Vanilla extract

1 tsp Baking powder

PREPARATION

• 1

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

• 2

  In a large mixing bowl, whisk together the egg whites, Greek yogurt, vanilla extract, and half of the banana (thoroughly mashed) until the mixture is light and aerated.

• 3

  Gently fold the oat flour, cinnamon, sea salt, and baking powder into the wet ingredients until just combined, being careful not to overmix.

• 4

  Heat a large non-stick griddle or skillet over medium heat and lightly grease with half of the ghee.

• 5

  Pour the batter onto the skillet in 1/4 cup increments and cook for 2-3 minutes until small bubbles appear on the surface and the edges are firm.

• 6

  Flip the pancakes and cook for an additional 1-2 minutes until both sides are a beautiful golden brown.

• 7

  While the pancakes finish, heat a separate small skillet over medium heat with the remaining ghee.

• 8

  Add the remaining half of the banana (sliced into rounds) and the pecans to the small skillet, sautéing for 2-3 minutes until the bananas are caramelized and the pecans are fragrant.

• 9

  Stack the pancakes on a plate and top with the warm caramelized banana and toasted pecan mixture.