Name: Egg White and Banana Oatmeal Pancakes with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Rolled Oats; 0.5 medium Banana; 0.5 cup Liquid Egg Whites; 0.33 cup Non-fat Greek Yogurt; 0.5 tsp Ground Cinnamon; 0.5 tsp Baking Powder

Egg White and Banana Oatmeal Pancakes with Greek Yogurt

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 Oatmeal Pancakes with Greek Yogurt

Fluffy pancakes griddled with blended oats and ripe bananas, served with a dollop of creamy Greek yogurt.

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NUTRITION

Protein

29.6g

Fat

3.6g

Carbs

46.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Rolled Oats

0.5 medium Banana

0.5 cup Liquid Egg Whites

0.33 cup Non-fat Greek Yogurt

0.5 tsp Ground Cinnamon

0.5 tsp Baking Powder

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PREPARATION

1
Place the rolled oats in a high-speed blender and pulse until they reach a fine flour consistency.
2
Add the half banana, liquid egg whites, cinnamon, and baking powder to the blender and process until the batter is completely smooth.
3
Heat a non-stick skillet over medium-low heat and lightly coat with a touch of cooking spray.
4
Pour the batter into the pan to form three to four small pancakes.
5
Cook until small bubbles appear on the surface, then flip and cook until the other side is golden brown.
6
Plate the pancakes and top with the non-fat Greek yogurt for a protein-rich finish.