Protein Pancake

Makes: 2

Ingredients:

1 egg white
2 tablespoons milk
1 scoop (30g) vanilla protein powder
1 tablespoons almond meal
1 teaspoon baking powder

Method:

Whisk the egg white until light, fluffy and aerated
Add the remaining ingredients and fold through until just combined
Allow to sit for 5 minutes and the quickly stir again
Place half of the batter in a mini frying pan that has been spray with cooking spray and cook over a medium low heat until the mixture bubbles through, approximately 2 minutes
Gently flip the pancake and cook for another 1-2 minutes
Turn the pancake out onto your serving plate
Top the pancake with your choice of topping, picture shown has served with high protein yoghurt, fresh berries and sugar free maple syrup.

Nutritional Value per pancake (pictured toppings not included):

Calories: 96
Total fats: 2.2g
Total carbohydrates: 2g
Sugars: 0.8g
Protein: 16.1g

Recipe Notes:

Best served fresh
Store the batter covered in the fridge for up to 3 days, gently mix the batter before cooking after being stored
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.