Thick & Fluffy Protein Pancakes

 

Weekend late breakfast! Yumm!!! 😋

Thick & Fluffy Protein Pancakes

MAKES 4 PANCAKES

PER PANCAKE:
168 Calories
15g Carbs
18g Protein
4g Fat

Ingredients:
.8 egg whites
.75g oats (use gluten-free if preferred)
.40g vanilla flavour whey or rice protein powder (optional)
.1 tsp stevia (or natural sweetener of your choice)
.100ml unsweetened almond milk
.2 tsps coconut oil

Place the egg whites, oats, protein powder (if using), stevia, and milk in a blender, and blend well until creamy.

Melt 1⁄2 tsp oil in a frying pan over a medium heat. Pour 1⁄4 of the batter into the pan. Tilt the base of the pan gently to shape the batter into a circle.

Cook for 2-3 minutes. When small holes appear on the surface of the pancake, flip or turn using a spatula. Cook on the other side for 2-3 minutes or until the underside of the pancake is golden. Transfer to a plate.

Repeat steps with the remaining oil and batter.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

Serve with mixed berries and a drizzle of agave syrup, maple syrup or honey.

Enjoy! 🤗

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