Name: Egg White and Banana Protein Pancakes with Powdered Peanut Butter Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Banana; 0.5 cup Egg Whites; 15g Plant Protein Powder; 2 tbsp Powdered Peanut Butter; 60g Lactose-free Greek Yogurt; 1 tbsp Strawberry Jam; 1 tsp Coconut Oil; 50g Fresh Blueberries

Egg White and Banana Protein Pancakes with Powdered Peanut Butter Drizzle

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

YOUR SOLIN GENERATED RECIPE

Egg White and Banana Protein Pancakes with Powdered Peanut Butter Drizzle

Pan-seared banana and egg white pancakes boosted with plant protein, finished with a creamy peanut butter drizzle and sweet strawberry jam for a perfectly golden-brown finish.

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NUTRITION

Protein

35.5g

Fat

9.3g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana

0.5 cup Egg Whites

15g Plant Protein Powder

2 tbsp Powdered Peanut Butter

60g Lactose-free Greek Yogurt

1 tbsp Strawberry Jam

1 tsp Coconut Oil

50g Fresh Blueberries

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PREPARATION

1
Mash the banana in a medium mixing bowl until it reaches a smooth consistency.
2
Whisk in the egg whites and plant protein powder until the batter is well combined and free of large lumps.
3
Heat the coconut oil in a non-stick skillet over medium-low heat.
4
Pour the batter into the skillet to form small pancakes, cooking for 2-3 minutes until bubbles appear on the surface.
5
Gently flip the pancakes and cook for another 1-2 minutes until they are golden brown and set.
6
In a small ramekin, stir the powdered peanut butter with a small amount of water or a spoonful of the yogurt until it becomes a smooth, pourable sauce.
7
Stack the pancakes on a plate and top with the remaining lactose-free yogurt, fresh blueberries, and strawberry jam.
8
Finish the dish by drizzling the peanut butter sauce over the top before serving.