Chocolate chip dough protein pan...

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
• 2 Egg Whites
• 100g Total 0% Greek Yoghurt
• 15g Dark Chocolate Chips
• Sweetener to taste (optional) – I used Myprotein toffee flavor drops

Toppings:

• 15g NGT Chocolate Chip Cookie Dough Muscle Frosting
• 10g Dark Chocolate Chips

 

INSTRUCTIONS

1. Preheat a non-stick pan on a low heat.
2. Mix well pancake mix/ whey protein, coconut flour, and baking powder.
3. Whisk the egg whites very well.
4. Add to the dry ingredients along with the yogurt. Add sweetener if desired.
5. Leave the mixture to set for about 3 minutes until a thick mixture is formed.
6. Add some dark chocolate chips to pancake mixture.

7. Spoon mixture into the pan and spread it around with the back of a spoon. This should make about 5-6 pancakes depending on the size.
8. Cook over a low heat for 2-3 minutes a side.
9. Flip carefully and cook for another 2-3 minutes.
10. I topped mine with Chocolate Chip Cookie Dough Muscle Frosting and more chocolate chips.

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.
• Whisk the egg whites until stiff peaks form which makes them even fluffier than pictured.
• 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

541 Calories

34 Carbs

61 Protein

18 Fat