Name: Banana Egg White Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup egg whites; 0.5 cup rolled oats; 1 medium banana; 0.5 cup non-fat Greek yogurt; 1 tsp coconut oil; 0.5 tsp ground cinnamon; 0.25 tsp vanilla extract; 0.25 tsp baking powder

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

YOUR SOLIN GENERATED RECIPE

Banana Egg White Pancakes

Fluffy oat-based pancakes griddled with whipped egg whites and sweet banana, topped with a dollop of creamy Greek yogurt for a satisfyingly soft finish.

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NUTRITION

Protein

45.0g

Fat

8.3g

Carbs

62.6g

SERVINGS

1 serving

INGREDIENTS

1 cup egg whites

0.5 cup rolled oats

1 medium banana

0.5 cup non-fat Greek yogurt

1 tsp coconut oil

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.25 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-like consistency.
2
Add the egg whites, half of the banana, cinnamon, vanilla, and baking powder to the blender.
3
Blend on medium speed until the batter is completely smooth and aerated.
4
Heat the coconut oil in a large non-stick skillet over medium-low heat.
5
Pour the batter to form three or four small pancakes, allowing space between each.
6
Cook for 3 minutes until the edges are set and small bubbles appear on the surface.
7
Flip the pancakes gently and cook for an additional 2 minutes until they are golden and cooked through.
8
Slice the remaining half of the banana into rounds.
9
Plate the pancakes and top with the Greek yogurt and sliced banana.