Name: Griddle Corn Cake with Salted Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Non-fat Greek yogurt; 0.5 cup Liquid egg whites; 2 tbsp Yellow cornmeal; 2 tbsp Almond flour; 0.25 tsp Baking powder; 0.25 tsp Sea salt; 3 oz Smoked salmon; 0.5 tbsp Salted grass-fed butter; 1 tsp Avocado oil

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

YOUR SOLIN GENERATED RECIPE

Griddle Corn Cake with Salted Butter

Golden griddle-seared corn cakes made with protein-rich Greek yogurt and almond flour, served with savory smoked salmon and a melt-in-your-mouth pat of salted grass-fed butter.

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NUTRITION

Protein

47.7g

Fat

23g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Non-fat Greek yogurt

0.5 cup Liquid egg whites

2 tbsp Yellow cornmeal

2 tbsp Almond flour

0.25 tsp Baking powder

0.25 tsp Sea salt

3 oz Smoked salmon

0.5 tbsp Salted grass-fed butter

1 tsp Avocado oil

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PREPARATION

1
In a medium bowl, whisk together the non-fat Greek yogurt and liquid egg whites until the mixture is smooth and well combined.
2
Stir in the yellow cornmeal, almond flour, baking powder, and sea salt until a consistent batter forms.
3
Heat the avocado oil on a large griddle or non-stick skillet over medium heat until shimmering.
4
Pour the batter onto the griddle to form three equal-sized cakes and cook for 3-4 minutes until small bubbles form on the surface and the edges look set.
5
Flip the cakes carefully and cook for another 2-3 minutes until both sides are golden brown and the centers are firm.
6
Transfer the warm corn cakes to a plate, arrange the smoked salmon on top, and finish with the pat of salted grass-fed butter.