5 August, 2017
Protein Hotcakes
Protein Hotcakes
Makes: 2 large or 4 small
Ingredients:
- 2 egg whites
- 1 scoop (30g) vanilla protein powder
- 1/4 cup almond meal
- 1/2 teaspoon baking powder
- 1 tablespoon milk
Method:
- Using electric mixers to beat the egg whites until you have stiff peaks
- Fold through the remaining ingredients gently until well combined
- Using a heavy based frying pan over a medium heat heat some cooking spray
- Pour the batter into the frying pan, half the batter for large Hotcakes for 1/4 of the batter for small Hotcakes
- Allow to become golden and until bubbles appear on the surface, approximately 1-2 minutes
- Flip the Hotcakes gently and cook for another 1-2 minute until golden both sides
Nutritional Value per Hotcake (4):
- Calories: 84
- Total fats: 3.9g
- Total carbohydrates: 2g
- Sugars: 0.6g
- Protein: 10.3g
Recipe Notes:
- Store in an air tight container for up to 2 day
- Batter can be also stored covered in the fridge for up to 2 days
- The cooked Hotcakes are freezer friendly to be consumed within 5 months
- Picture shows a large hotcake served with Passionfruit Protein Butter, strawberry with a drizzle of maple syrup and a sprinkle of pistachios.
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
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.