YOUR SOLIN GENERATED RECIPE
Protein-Packed Almond Flour Banana Pancakes
Indulge in these light and fluffy almond flour banana pancakes, packed with protein and bursting with natural sweetness. A delightful blend of almond flour, ripe banana, and eggs creates a tender pancake, enhanced with a hint of vanilla and cinnamon. Topped with a dollop of nonfat Greek yogurt, this meal is as nutritious as it is delicious.
INGREDIENTS
1/3 cup Almond Flour
1/2 medium Banana
3 large Eggs
1 large Egg White
1/4 cup Unsweetened Almond Milk
1/2 tsp Baking Powder
1/2 tsp Vanilla Extract
1/4 tsp Cinnamon
1/4 cup Nonfat Greek Yogurt (for topping)
PREPARATION
In a mixing bowl, mash the half banana until mostly smooth.
Add the almond flour, baking powder, cinnamon, and vanilla extract, stirring to combine.
Beat in the 3 eggs and 1 egg white, mixing well with the mashed banana until the batter is smooth.
Pour in the unsweetened almond milk to loosen the batter slightly and stir until well incorporated.
Heat a non-stick pan over medium heat. Lightly grease if necessary.
Spoon small amounts of batter onto the hot pan to form pancakes of your desired size.
Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes. Flip and cook for an additional 2 minutes or until golden and cooked through.
Serve warm with a dollop of nonfat Greek yogurt on top.