Name: Banana Protein Pancakes with Maple Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup Rolled oats; 0.5 scoop Vanilla protein powder; 1 large Egg; 0.25 cup Egg whites; 0.5 medium Banana; 0.5 tsp Baking powder; 0.5 tsp Ground cinnamon; 0.5 cup Non-fat Greek yogurt; 1 tbsp Maple syrup; 1 tsp Avocado oil

Banana Protein Pancakes with Maple Yogurt

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

YOUR SOLIN GENERATED RECIPE

Banana Protein Pancakes with Maple Yogurt

Griddled oat-based pancakes blended with ripe banana and warm cinnamon, topped with a velvety maple-infused Greek yogurt sauce.

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NUTRITION

Protein

51.0g

Fat

13.1g

Carbs

59.8g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Rolled oats

0.5 scoop Vanilla protein powder

1 large Egg

0.25 cup Egg whites

0.5 medium Banana

0.5 tsp Baking powder

0.5 tsp Ground cinnamon

0.5 cup Non-fat Greek yogurt

1 tbsp Maple syrup

1 tsp Avocado oil

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PREPARATION

1
Place the rolled oats, protein powder, egg, egg whites, banana, baking powder, and cinnamon into a high-speed blender.
2
Process the mixture until the batter is completely smooth and the oats have transformed into a fine flour consistency.
3
Pre-heat a large non-stick skillet over medium-low heat and lightly grease the surface with avocado oil.
4
Ladle the batter into the pan to form four-inch rounds, cooking until small bubbles appear on the surface and the edges look set.
5
Flip the pancakes gently and cook for an additional minute until they are golden and springy to the touch.
6
In a small mixing bowl, stir together the Greek yogurt and maple syrup until the texture is silky and uniform.
7
Serve the warm pancakes immediately with a generous swirl of the maple yogurt topping.