YOUR SOLIN GENERATED RECIPE
Fluffy Whole Grain Banana Pancakes with Warm Caramelized Bananas
Enjoy a light, protein-packed meal featuring fluffy whole grain pancakes infused with mashed banana, topped with warm, caramelized banana slices and a cooling dollop of creamy nonfat Greek yogurt. Perfectly balanced to kickstart your day with natural sweetness and a satisfying texture.
INGREDIENTS
1/2 cup Whole Wheat Flour (60g)
4 Egg Whites (approx. 132g)
1/2 medium Ripe Banana, mashed (50g)
1/3 cup Unsweetened Almond Milk (80g)
1 tsp Baking Powder (4g)
1 medium Banana, sliced (118g)
1 tsp Coconut Oil (5g)
1/2 cup Plain Nonfat Greek Yogurt (120g)
PREPARATION
In a mixing bowl, whisk together the whole wheat flour and baking powder.
In a separate bowl, combine the egg whites, mashed banana, and almond milk. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Heat a non-stick skillet over medium heat and lightly coat with cooking spray or a minimal amount of any oil if needed.
Spoon dollops of batter onto the skillet, forming small pancakes. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add the coconut oil and warm over medium heat. Add the sliced banana and sauté for 1-2 minutes until the bananas soften and caramelize slightly.
Plate the pancakes, top with the warm caramelized bananas, and add a dollop of plain nonfat Greek yogurt on top for an extra protein boost.
Serve immediately and enjoy your nutritious and delicious meal.