YOUR SOLIN GENERATED RECIPE
High-Protein Fluffy Banana Pancakes
Whisked egg whites and Greek yogurt create these light, airy pancakes naturally sweetened with ripe banana and a drizzle of amber maple syrup.
INGREDIENTS
1 medium banana
1 cup egg whites
0.5 cup non-fat Greek yogurt
0.25 cup oat flour
1 tsp baking powder
0.5 tsp ground cinnamon
1 tsp vanilla extract
1 tsp coconut oil
1 tbsp maple syrup
0.13 tsp sea salt
PREPARATION
In a large mixing bowl, mash the banana with a fork until it reaches a smooth consistency.
Whisk in the egg whites, non-fat Greek yogurt, and vanilla extract until the mixture is well combined and slightly frothy.
Gently fold in the oat flour, baking powder, ground cinnamon, and sea salt until a uniform batter forms.
Heat the coconut oil in a large non-stick skillet or griddle over medium-low heat.
Pour approximately 1/4 cup of batter for each pancake onto the skillet, leaving space between them.
Cook for 3 to 4 minutes until small bubbles appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes until they are golden brown and cooked through.
Transfer the pancakes to a plate and serve immediately with a drizzle of maple syrup.