Carrot cake protein pancakes

INGREDIENTS

  • 50g Pancake Mix or 30-40g Whey Protein – I used Myprotein unflavoured pancake mix which is a blend of whey, milk protein, egg white and oats
  • 10g Coconut Flour
  • ½ Tsp Baking Powder
  • 1 Egg
  • 1 Egg White
  • 100g Banana, mashed
  • 50g Carrot, shredded
  • ½ Tsp Cinnamon

Toppings:

  • 100g Greek Yogurt
  • 20g NGT Carrot Cake Muscle Butter
  • Walnuts
  • Carrot, shredded
  • Cinnamon

 

*In the pictures above, I have almost doubled the pancake recipe.

 

INSTRUCTIONS

  1. Preheat a non-stick pan on a low heat.
  2. Mix well pancake mix/ whey protein, coconut flour, baking powder and cinnamon.
  3. Whisk the egg and egg white very well.
  4. Add to the dry ingredients, along with the mashed banana and shredded carrot.
  5. Leave the mixture to set for about 3 minutes until a thick mixture is formed.
  6. Add a splash of almond milk if needed (but you will get thicker pancakes with a thick butter).
  1. Spoon mixture into the pan and spread it around with the back of a spoon.
  2. Cook over a low heat for 2-3 minutes a side.
  3. Flip carefully and cook for another 2-3 minutes.
  4. I layered mine with greek yogurt and topped them off with a dollop of yogurt, NGT Carrot Cake Muscle Butter, chopped walnuts, shredded carrot and a dash of cinnamon.

TIPS

  • To get thick pancakes you should have a THICK mixture. If it is too thick, add a splash of almond milk. If it is too thin, add more coconut flour. Don’t be afraid of having a thick mixture! Just use a spatula or the back of a spoon to spread it around on the pan and get round pancakes.
  • Cook over a LOW heat to allow them to rise and become fluffy.
  • Be careful not to overcook them or they will dry out.
  • For better drizzling of the muscle butter, chuck the desired amount in a bowl, pop in the microwave for 5-10 seconds, give a stir and drizzle away.

 

CALORIES & MACROS *including toppings

586 Calories

50 Carbs

64 Protein

17 Fat

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