NUTRITION

SERVINGS

INGREDIENTS

1.5 cup egg whites

2 medium bananas

1 tbsp matcha powder

1 tsp vanilla extract

0.25 tsp sea salt

0.25 tsp ground cinnamon

1 tsp coconut oil

1 tbsp white chocolate chips

1 tbsp pumpkin seeds

PREPARATION

• 1

  In a small bowl, peel one banana and mash it thoroughly with a fork until it reaches a smooth, liquid-like consistency.

• 2

  In a separate large mixing bowl, combine the egg whites, vanilla extract, sea salt, ground cinnamon, and matcha powder.

• 3

  Whisk the egg white mixture vigorously for 1-2 minutes until the matcha is fully dissolved and the liquid becomes frothy and aerated.

• 4

  Gently stir the mashed banana into the egg white mixture until the batter is uniform in color and texture.

• 5

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

• 6

  Ladle approximately 3 tablespoons of batter onto the skillet for each pancake, keeping them small to ensure they are easy to flip without the structure of flour.

• 7

  Cook for 3-4 minutes undisturbed until the edges are completely set and the bottom is golden brown.

• 8

  Carefully flip the pancakes with a wide spatula and cook for an additional 1-2 minutes on the second side.

• 9

  Slice the remaining banana into thin rounds while the final batch of pancakes finishes cooking.

• 10

  Stack the warm pancakes on a plate and garnish with the fresh banana slices, white chocolate chips, and crunchy pumpkin seeds.