YOUR SOLIN GENERATED RECIPE
Fluffy Protein Pancakes with Warm Caramelized Bananas
Enjoy a delightful stack of light and fluffy protein pancakes, enriched with rolled oats, egg whites, and whey protein for a powerful boost. Topped with warm, caramelized bananas cooked in a hint of coconut oil and a drizzle of maple syrup, this dish offers a delicious mix of textures and rich, natural sweetness perfect for a satisfying meal any time of day.
INGREDIENTS
40 g Rolled Oats
3 large Egg Whites (~100 g)
1 scoop Whey Protein Isolate (25 g)
0.5 cup Unsweetened Almond Milk (120 g)
1 small Ripe Banana (for batter, ~90 g)
0.5 tsp Baking Powder
1 small Ripe Banana (for topping, ~90 g)
1 tsp Coconut Oil
1 tsp Maple Syrup
PREPARATION
In a blender, add the rolled oats, egg whites, whey protein isolate, almond milk, ripe banana (for batter), and baking powder. Blend until you achieve a smooth, lump-free batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a minimal amount of coconut oil if needed.
Pour portions of the batter onto the heated skillet, forming pancakes of your desired size. Cook until bubbles form on the surface and the edges begin to set, then flip and cook until golden brown.
For the topping, slice the additional banana. In a small pan, heat the coconut oil over medium-low heat and add the banana slices. Cook for 2-3 minutes per side until the bananas soften and develop a light caramelization.
Plate the pancakes and top them with the warm, caramelized banana slices. Drizzle with maple syrup for added natural sweetness.
Serve immediately and enjoy the blissful combination of fluffy pancakes and rich, warm bananas.