1. In two clean bowls, separate the eggs carefully so none of the yolk gets into the egg whites.

2. Beat the egg whites on high for 2 minutes until they form soft peaks. (It is important that your bowl or beaters don’t have any oil, fat or yolks on them, or the egg whites won’t form peaks. Soft peaks are defined as barely holding their shape. The peaks flop over immediately when the beaters are lifted.)

3. Add the egg yolks along with the remaining ingredients to a medium bowl and beat until smooth.

4. Gently fold ⅓ of the egg mixture into the banana mixture until roughly combined. Fold half of the remaining egg whites into the mixture and finally the last portion until everything is well combined.

5. Heat a skillet over low heat. Scoop ¼ cup of the mixture onto the skillet and cook for 60-90 seconds on each side.

6. Serve immediately.

Yield: 2

Serving Size: 4 Pancakes

Calories: 203 Calories

Fat: 5g

Saturated: 2g

Trans: 0g

Unsaturated: 3g

Cholesterol: 189mg

Sodium: 455mg

Carbohydrates: 17g

Fiber: 2g

Sugar: 9g

Protein: 23g