Ingredients
Scale
- 3 small bananas
- 1/2 cup chopped walnuts
- 6 egg whites
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- 1 cup rolled oats (substitute Gluten Free rolled oats)
- 1 tbsp ground flax
- 1 tbsp wheat germ
- 2 tbsp protein powder
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
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- 1 tsp pure vanilla extract (avoid HFCS)
- 2 tsp maple syrup (not Aunt Jemima y’all – the REAL stuff!)
- 1/2 cup plain low-fat Greek yogurt
Instructions
- In a shallow bowl, mash bananas until smooth. Add walnuts; set aside.
- Beat egg whites until stiff. Set aside.
- In a large prep bowl, combine dry ingredients.
- In another bowl, combine the mashed bananas, walnuts and egg whites with wet ingredients. Add the dry ingredients to the wet ingredients and mix gently to combine.
- Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about 1/4 c of batter for each pancake (yes, those are large pancakes!). Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used. Serve.
Notes
Oxygen Magazine, March 2012, “Breakfast is Served,” pg 84
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American