YOUR SOLIN GENERATED RECIPE
Banana Oat Protein Pancakes with Greek Yogurt
Start your day with these light and fluffy banana oat protein pancakes layered with a dollop of creamy Greek yogurt. The natural sweetness from banana complements the hearty oats and egg, while a splash of skim milk brings it all together for a satisfying breakfast that’s both delicious and perfectly aligned with your macro goals.
INGREDIENTS
1 large Egg (50g)
40 grams Rolled Oats
1/2 medium Banana (50g)
50 grams Nonfat Greek Yogurt
60 milliliters Skim Milk
PREPARATION
In a small bowl, mash the half banana until smooth.
In a separate bowl, whisk the egg and then mix in the mashed banana.
Stir in the rolled oats to the egg mixture. Let the mixture sit for 5 minutes to allow the oats to soften slightly.
Add skim milk to the batter and stir until well combined.
Preheat a non-stick skillet over medium heat. Lightly spray with cooking spray if needed.
Pour small portions of the batter onto the skillet, forming pancakes of your desired size. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes until golden and cooked through.
Plate the pancakes and top with a dollop of nonfat Greek yogurt. Optionally, garnish with a few slices of banana or a light drizzle of honey if desired.
Serve warm and enjoy your protein-packed breakfast!