28 February, 2017
Vanilla Protein Pancakes
Vanilla Protein Pancakes
Makes: 6
Ingredients:
- 1 scoop vanilla protein powder
- 2 tablespoon rolled oats
- 1/2 teaspoon baking powder
- 1/3 cup light coconut milk
- 1/4 cup skim milk
- 1 egg white
Method:
- Place the protein powder, rolled oats and baking powder in a food processor and process until ground
- Add in both milks to the ground mixture and process until smooth
- In a small mixing bowl whisk the egg white until you have soft peaks
- Fold the egg mixture through the remaining batter
- Heat a heavy based frying pan over a medium heat and spray with cooking spray
- Add about 1/4 cup of the batter into the pre-heating frying pan and cook for approximately 2 minutes until the mixture starts forming bubbles on the surface
- Flip the pancake and cook for another 1-2 minutes until golden and cooked through
Nutritional Value per Pancake:
- Calories: 44
- Total fats: 1.1g
- Total carbohydrates: 3g
- Protein: 5.7g
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days, the uncooked batter can be also stored in the fridge and cooking pancakes fresh as required
- This recipe is freezer friendly to be consumed within 3 months
- The picture shows the pancake topped with grilled mango, vanilla yoghurt and shredded coconut.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.