Name: Banana Pancakes with Scrambled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 medium Banana; 1 large Egg; 0.25 cup Rolled oats; 0.25 cup Plain non-fat Greek yogurt; 0.25 tsp Ground cinnamon; 0.25 tsp Vanilla extract; 2 large Eggs; 0.75 cup Liquid egg whites; 1 tsp Coconut oil; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Banana Pancakes with Scrambled Eggs

Fluffy banana-oat pancakes griddled until golden and served alongside a protein-packed scramble of farm-fresh eggs and silky egg whites.

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NUTRITION

Protein

48.0g

Fat

21.0g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Banana

1 large Egg

0.25 cup Rolled oats

0.25 cup Plain non-fat Greek yogurt

0.25 tsp Ground cinnamon

0.25 tsp Vanilla extract

2 large Eggs

0.75 cup Liquid egg whites

1 tsp Coconut oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
In a blender, combine the banana, one egg, rolled oats, Greek yogurt, cinnamon, and vanilla extract until the batter is completely smooth.
2
Lightly grease a large non-stick skillet with half of the coconut oil and set over medium heat.
3
Pour the batter into the skillet to form three small pancakes, cooking for 2-3 minutes per side until golden brown and firm.
4
In a small bowl, whisk together the remaining two eggs, liquid egg whites, sea salt, and black pepper.
5
Wipe the skillet clean, add the remaining coconut oil, and scramble the egg mixture over medium-low heat until soft, creamy curds form.