YOUR SOLIN GENERATED RECIPE
Fluffy Coconut Oil Banana Pancakes
Whisked banana and protein-rich egg whites are griddle-cooked with fragrant coconut oil to create a stack of light, golden-brown pancakes.
INGREDIENTS
1 medium banana
0.5 cup liquid egg whites
1 scoop vanilla protein powder
0.25 cup oat flour
0.25 cup non-fat Greek yogurt
1 tsp coconut oil
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, mash the banana until smooth with very few lumps remaining.
Whisk in the liquid egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is well combined and slightly frothy.
Sift in the vanilla protein powder, oat flour, baking powder, ground cinnamon, and sea salt, then stir gently until just incorporated.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat, ensuring the surface is evenly coated.
Pour the batter into the skillet to form four small pancakes, cooking for 3 to 4 minutes until bubbles form on the surface and the edges look set.
Carefully flip each pancake and cook for an additional 2 minutes until they are golden-brown and springy to the touch.