NUTRITION

SERVINGS

INGREDIENTS

1 cup egg whites

0.5 cup non-fat Greek yogurt

0.25 cup oat flour

1 scoop collagen peptides

1 whole banana

0.25 ounce pecans

1 teaspoon ghee

0.5 teaspoon ground cinnamon

0.25 teaspoon baking powder

0.25 teaspoon sea salt

0.25 teaspoon vanilla extract

PREPARATION

• 1

  Toast the chopped pecans in a small dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened, then set aside.

• 2

  In a high-speed blender, combine the egg whites, non-fat Greek yogurt, oat flour, collagen peptides, half of the banana, half of the cinnamon, baking powder, sea salt, and vanilla extract.

• 3

  Blend the mixture on high for 30 seconds until the batter is completely smooth and light.

• 4

  Heat a large non-stick griddle over medium-low heat; pour the batter to form four pancakes and cook until bubbles appear on the surface.

• 5

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

• 6

  While the pancakes finish, slice the remaining half of the banana into 1/4-inch rounds.

• 7

  In a separate small skillet, melt the ghee over medium heat and sear the banana slices with the remaining cinnamon for 1 minute per side until caramelized and golden.

• 8

  Plate the pancakes in a stack and top with the warm caramelized banana slices and toasted pecans.