YOUR SOLIN GENERATED RECIPE
Enjoy these light and fluffy protein pancakes that combine the goodness of egg whites, oats, and protein powder to kickstart your day or refuel after a workout. They have a delicate balance of sweetness from a touch of mashed banana and richness from nonfat milk, creating a warm, comforting meal with a delightful texture.
INGREDIENTS
1/2 cup Liquid Egg Whites (approx. 120g)
1 scoop Vanilla Whey Protein Powder (30g)
1/3 cup Rolled Oats (blended into flour, approx. 30g)
1/4 cup Nonfat Milk (approx. 60g)
1/4 medium Ripe Banana, mashed (approx. 25g)
1/2 teaspoon Baking Powder
1/4 teaspoon Cinnamon
PREPARATION
In a medium bowl, combine the liquid egg whites, nonfat milk, and mashed banana. Mix until smooth.
In another bowl, blend the rolled oats until they reach a flour consistency, then add the vanilla whey protein powder, baking powder, and cinnamon. Stir until evenly distributed.
Pour the wet ingredients into the dry ingredients and whisk until just combined; avoid over-mixing to keep the pancakes fluffy.
Heat a non-stick griddle or skillet over medium heat. Lightly spray with cooking spray if needed.
Spoon about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles begin to form on the surface and the edges set, approximately 2-3 minutes.
Carefully flip the pancakes and cook for an additional 2 minutes until golden and cooked through.
Serve warm. Optionally, garnish with fresh berries or a drizzle of sugar-free syrup, keeping within your overall calorie goals.