YOUR SOLIN GENERATED RECIPE
Creamy Banana Yogurt Pancakes with Zesty Greens
Griddled protein-packed pancakes made with Greek yogurt and sweet banana, served alongside a crisp, lemon-dressed arugula salad for a refreshing morning bite.
INGREDIENTS
1 cup Greek yogurt
1 large egg
0.5 cup liquid egg whites
0.5 medium banana
0.25 cup oat flour
1 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
2 cup baby arugula
1 tbsp lemon juice
1 tsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium bowl, mash the banana until smooth, then whisk in the Greek yogurt, whole egg, liquid egg whites, and vanilla extract until creamy.
Sift the oat flour, baking powder, and cinnamon into the wet ingredients and stir gently until just combined to maintain a fluffy texture.
Heat a large non-stick skillet over medium-low heat and lightly coat with a small amount of oil or cooking spray.
Pour 0.25 cup portions of the batter onto the skillet and cook until small bubbles form on the surface, then flip and cook until golden brown.
In a separate small bowl, whisk together the lemon juice, extra virgin olive oil, sea salt, and black pepper to create the dressing.
Toss the baby arugula in a bowl with the lemon dressing until the leaves are evenly and lightly coated.
Plate the warm pancakes and serve immediately with the zesty arugula salad on the side for a balanced meal.