The fluffiest protein pancakes.
2 portions - 425 kcal per portion
26g protein, 52g carbs, 11g fats
Ingredients:
- 2 eggs (separated egg yolk from egg whites)
- 2 dl flour
- 1 scop vanilla protein powder
- 2 dl oat milk
- 1 tsp baking powder
- Pinch of salt
- Butter to fry in, I use vegetable based.
How to make it:
Start by separating the egg yolk from the egg whites. Then mix together the egg yolks, flour, protein powder, baking powder, salt and 1,5 dl oat milk. When you have a smooth batter, add in the last 0,5 dl of oat milk and mix again. Then whisk the egg whites until they are firm. Gently mix the egg whites into the batter and fry on low-medium heat until golden.