YOUR SOLIN GENERATED RECIPE
Banana Egg Skillet Pancake
Pan-seared whisked eggs and mashed banana create a fluffy golden skillet cake topped with creamy Greek yogurt and nutty hemp seeds.
INGREDIENTS
1 medium banana
2 large eggs
0.75 cup liquid egg whites
1 tsp ghee
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.5 cup nonfat Greek yogurt
1 tbsp hemp seeds
0.13 tsp sea salt
PREPARATION
In a medium mixing bowl, mash the banana with a fork until a smooth paste forms with minimal lumps.
Add the eggs, liquid egg whites, ground cinnamon, vanilla extract, and sea salt to the bowl and whisk vigorously until well combined and slightly frothy.
Heat the ghee in an 8-inch non-stick skillet over medium-low heat, swirling to coat the bottom of the pan evenly.
Pour the egg mixture into the skillet and immediately reduce the heat to low; cover the pan with a tight-fitting lid to trap steam.
Cook for 6 to 8 minutes, or until the edges are firm and the center of the pancake is completely set and no longer jiggly.
Carefully slide the pancake from the skillet onto a plate.
Top the warm skillet pancake with a dollop of nonfat Greek yogurt and a sprinkle of hemp seeds before serving.