PROTEIN PANCAKES
Yields: 1 Serving
Ingredients:
- 3 scoops Be Good Bakery Vanilla Milkshake Protein Powder
- 56g egg whites
- 1 whole egg
- 21g coconut flour
- ½ tsp (2ml) baking soda
- Splash of cashew milk
- 175g 0% Greek yogurt, for topping
Directions:
- In a mixing bowl, combine dry ingredients (protein powder, coconut flour, and baking
soda). - Add egg whites and egg to the dry ingredients and stir until mixed well.
- While stirring, add a splash of cashew milk to achieve a smooth, thick cake batter consistency. If the batter is too thick, you can add a little more cashew milk.
- Preheat a griddle or non-stick pan over medium heat. Lightly grease the surface with cooking spray.
- Scoop desired portions of batter onto the griddle or pan to form individual pancakes.
- Allow the pancakes to cook until bubbles form on the surface, and the edges start to look set. Carefully flip each pancake using a spatula and cook the other side until golden brown.
- Once both sides are cooked to your liking, transfer the pancakes to a plate and serve with a dollop of Greek yogurt, along with your favorite toppings, such as fresh berries or a drizzle of sugar free maple syrup.