Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

Enjoy a delicious twist on classic pancakes with whole grain flour, a protein-rich blend of eggs, low-fat milk, and nonfat Greek yogurt, topped with lightly sautéed bananas infused with warm cinnamon. This dish offers a harmonious mix of textures and balanced macros to energize your morning or any meal of the day.

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NUTRITION

554kcal
Protein
32.8g
Fat
12.2g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat flour

1 large egg

2 egg whites

1/2 cup low-fat milk

1/4 cup nonfat Greek yogurt

1/2 tsp baking powder

Pinch of salt

1/2 tsp vanilla extract

1 small banana

1/2 tsp coconut oil

1/2 tsp ground cinnamon

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PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, baking powder, pinch of salt, and ground cinnamon.

  • 2

    In another bowl, beat the large egg, egg whites, low-fat milk, nonfat Greek yogurt, and vanilla extract until smooth.

  • 3

    Combine the wet ingredients with the dry ingredients, stirring until just combined to form a batter.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with a small amount of coconut oil.

  • 5

    Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 6

    Peel and slice the banana. In the same skillet over medium-low heat, add the banana slices and sauté for 1-2 minutes until they are warmed and lightly caramelized.

  • 7

    Serve the pancakes topped with the sautéed cinnamon bananas and enjoy your protein-packed meal.

Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

YOUR SOLIN GENERATED RECIPE

Protein-Packed Whole Grain Pancakes with Sautéed Cinnamon Bananas

Enjoy a delicious twist on classic pancakes with whole grain flour, a protein-rich blend of eggs, low-fat milk, and nonfat Greek yogurt, topped with lightly sautéed bananas infused with warm cinnamon. This dish offers a harmonious mix of textures and balanced macros to energize your morning or any meal of the day.

NUTRITION

554kcal
Protein
32.8g
Fat
12.2g
Carbs
83.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat flour

1 large egg

2 egg whites

1/2 cup low-fat milk

1/4 cup nonfat Greek yogurt

1/2 tsp baking powder

Pinch of salt

1/2 tsp vanilla extract

1 small banana

1/2 tsp coconut oil

1/2 tsp ground cinnamon

PREPARATION

  • 1

    In a bowl, whisk together the whole wheat flour, baking powder, pinch of salt, and ground cinnamon.

  • 2

    In another bowl, beat the large egg, egg whites, low-fat milk, nonfat Greek yogurt, and vanilla extract until smooth.

  • 3

    Combine the wet ingredients with the dry ingredients, stirring until just combined to form a batter.

  • 4

    Heat a non-stick skillet over medium heat and lightly coat with a small amount of coconut oil.

  • 5

    Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

  • 6

    Peel and slice the banana. In the same skillet over medium-low heat, add the banana slices and sauté for 1-2 minutes until they are warmed and lightly caramelized.

  • 7

    Serve the pancakes topped with the sautéed cinnamon bananas and enjoy your protein-packed meal.