YOUR SOLIN GENERATED RECIPE
Banana Protein Pancakes with Berries
Fluffy gluten-free pancakes pan-seared until golden brown, bursting with sweet mashed banana and topped with a vibrant berry compote.
INGREDIENTS
1 medium banana
0.5 cup egg whites
0.25 cup gluten-free oat flour
30 gram vanilla protein powder
0.5 tsp baking powder
0.25 tsp ground cinnamon
1 tsp coconut oil
0.5 cup fresh blueberries
0.25 cup non-fat greek yogurt
PREPARATION
In a medium bowl, mash the banana with a fork until it reaches a smooth consistency with minimal lumps.
Whisk the egg whites into the mashed banana until well combined and slightly frothy.
Stir in the gluten-free oat flour, vanilla protein powder, baking powder, and ground cinnamon until a thick batter forms.
Heat the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three or four small pancakes, allowing them to cook for 3-4 minutes until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until the edges are firm and the centers are cooked through.
While the pancakes cook, place the blueberries in a small microwave-safe bowl and heat for 30 seconds until they begin to burst and release their juices.
Plate the pancakes and top with a dollop of Greek yogurt and the warm blueberry compote.