YOUR SOLIN GENERATED RECIPE
Golden Oat Banana Pancakes
Fluffy oat-based pancakes blended with ripe banana and protein-rich egg whites, griddled until golden brown and served with a zesty dollop of Greek yogurt.
INGREDIENTS
0.5 cup rolled oats
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.5 medium banana
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
1 tsp baking powder
1 tsp coconut oil
0.25 cup fresh blueberries
PREPARATION
In a high-speed blender, combine the rolled oats, egg whites, half of the Greek yogurt, banana, cinnamon, vanilla, and baking powder.
Blend on high for 30-45 seconds until the batter is completely smooth and the oats are fully processed into a flour-like consistency.
Heat a large non-stick skillet over medium heat and lightly coat the surface with the coconut oil.
Pour the batter into the skillet to form 3 or 4 medium-sized pancakes, ensuring there is enough space between them for flipping.
Cook for 3-4 minutes until small bubbles form on the surface and the edges appear set and dry.
Carefully flip the pancakes and cook for an additional 2 minutes until they are golden brown and cooked through the center.
Transfer the pancakes to a plate and top with the remaining Greek yogurt and fresh blueberries before serving.