YOUR SOLIN GENERATED RECIPE
Banana Chocolate Hazelnut Stuffed Protein Pancakes
Dive into these protein-packed pancakes, where a tender, fluffy base meets a luscious, indulgent filling. A harmonious blend of ripe banana, rich hazelnut butter, and a hint of dark chocolate creates a satisfying flavor burst with every bite – perfect for fueling your day or recharging after a workout.
INGREDIENTS
3 egg whites (approx. 90g)
1 scoop whey protein powder (30g)
1/4 cup rolled oats (22g)
1/4 cup unsweetened almond milk (60g)
1/2 medium ripe banana (59g)
1 tbsp hazelnut butter (16g)
1 tsp dark chocolate chips (5g)
PREPARATION
In a blender, combine the egg whites, whey protein powder, rolled oats, and almond milk. Blend until a smooth, slightly thick batter forms.
Preheat a non-stick skillet over medium heat and lightly spray with cooking spray or brush with a tiny amount of olive oil.
Pour a small amount of batter onto the skillet, forming a pancake roughly 4-5 inches in diameter.
Carefully dollop half of the mashed banana (mash it using a fork) onto the center of the pancake.
Add a drizzle of hazelnut butter over the banana and sprinkle dark chocolate chips on top.
Cover the filling by pouring a little extra batter over it, gently spreading to enclose the filling without breaking the pancake.
Cook for 2-3 minutes until the edges start to firm and bubbles form on the surface, then flip and cook for an additional 2 minutes until fully set and golden brown.
Repeat with the remaining batter and filling ingredients to create a second stuffed pancake if desired, or serve as is.
Serve warm and enjoy the flavor-packed, protein-rich treat.