YOUR SOLIN GENERATED RECIPE
High-Protein Banana and Egg Pancakes with Greek Yogurt
Golden skillet-cooked pancakes made with mashed banana and cottage cheese, topped with a dollop of thick Greek yogurt and a drizzle of sweet honey.
INGREDIENTS
1 medium Banana
2 large Eggs
1/2 cup Low-Fat Cottage Cheese
1 cup Non-fat Greek Yogurt
1/4 cup Blueberries
1 tsp Honey
PREPARATION
In a medium mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency.
Add the eggs and cottage cheese to the bowl and whisk vigorously until the ingredients are fully incorporated.
Preheat a non-stick skillet over medium-low heat and lightly coat with a tiny amount of oil or cooking spray.
Pour the batter into the skillet to form small, silver-dollar sized pancakes, as they are easier to flip.
Cook for approximately 3 to 4 minutes until the edges appear set and small bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until they are cooked through and lightly browned.
Stack the pancakes on a plate and top with the Greek yogurt, fresh blueberries, and a drizzle of honey.