Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

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

Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

Enjoy a hearty twist on classic pancakes with whole grain flour, enriched with the creaminess of nonfat Greek yogurt and a touch of natural sweetness from pan-seared cinnamon bananas. This meal provides a delightful balance of textures and flavors, perfect for a satisfying start to your day or a balanced meal any time.

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NUTRITION

560kcal
Protein
34g
Fat
13.4g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Grain Flour (60g)

1 tsp Baking Powder (4g)

Pinch of Salt (0.5g)

1 large Egg (50g)

1 large Egg White (33g)

3/4 cup Unsweetened Almond Milk (180g)

1/2 cup Nonfat Greek Yogurt (125g)

1 medium Banana (118g)

1/2 tsp Cinnamon (1.3g)

1 tsp Coconut Oil (4.5g)

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PREPARATION

  • 1

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

  • 2

    In another bowl, beat the egg and egg white until well combined. Add the unsweetened almond milk and nonfat Greek yogurt, stirring until smooth.

  • 3

    Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

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

  • 5

    Pour approximately 1/4 cup of the batter for each pancake, cooking until bubbles form on the surface. Flip and cook the other side until golden brown.

  • 6

    Slice the banana lengthwise. In the same skillet, add the banana slices and sprinkle with cinnamon. Sear them for about 1-2 minutes per side until caramelized.

  • 7

    Serve the pancakes topped with the pan-seared cinnamon bananas. Optionally, drizzle a small amount of maple syrup if desired (not included in the macros).

Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

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

Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

YOUR SOLIN GENERATED RECIPE

Fluffy Whole Grain Pancakes with Pan-Seared Cinnamon Bananas

Enjoy a hearty twist on classic pancakes with whole grain flour, enriched with the creaminess of nonfat Greek yogurt and a touch of natural sweetness from pan-seared cinnamon bananas. This meal provides a delightful balance of textures and flavors, perfect for a satisfying start to your day or a balanced meal any time.

NUTRITION

560kcal
Protein
34g
Fat
13.4g
Carbs
79.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Grain Flour (60g)

1 tsp Baking Powder (4g)

Pinch of Salt (0.5g)

1 large Egg (50g)

1 large Egg White (33g)

3/4 cup Unsweetened Almond Milk (180g)

1/2 cup Nonfat Greek Yogurt (125g)

1 medium Banana (118g)

1/2 tsp Cinnamon (1.3g)

1 tsp Coconut Oil (4.5g)

PREPARATION

  • 1

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

  • 2

    In another bowl, beat the egg and egg white until well combined. Add the unsweetened almond milk and nonfat Greek yogurt, stirring until smooth.

  • 3

    Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing to keep the pancakes fluffy.

  • 4

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

  • 5

    Pour approximately 1/4 cup of the batter for each pancake, cooking until bubbles form on the surface. Flip and cook the other side until golden brown.

  • 6

    Slice the banana lengthwise. In the same skillet, add the banana slices and sprinkle with cinnamon. Sear them for about 1-2 minutes per side until caramelized.

  • 7

    Serve the pancakes topped with the pan-seared cinnamon bananas. Optionally, drizzle a small amount of maple syrup if desired (not included in the macros).