Protein Pancakes Gluten Free

Ingredienser

Plain gluten free flour blend 240 g

Nothing Naughty vanilla whey isolate 50 g

Caster or granulated sugar 50 g

Baking powder 1 tsp

Baking soda 1 tsp

Xanthan gum ½ tsp, omit if already included in the flour blend

Salt ½ tsp

Greek yogurt 300 g

Milk or almond milk 100g

Whole eggs 2

Egg whites 4, approximately 130 g

Unsalted butter, melted 3 tbsp

Vanilla bean paste ½ tsp

Butter for cooking As needed

Instruktioner

1. Combine the flour, whey protein, sugar, baking powder, baking soda, xanthan gum (if using) and salt in a large bowl. And fibre powder if using.

2. In another bowl, whisk together the yoghurt, milk, whole eggs, melted butter and vanilla.

3. Add the wet mixture to the dry ingredients. Stir only until combined. If the batter is too thick, add the remaining buttermilk gradually.

4. Beat the four egg whites to soft peaks.

5. Fold one third of the beaten whites into the batter to loosen it. Gently fold through the remaining whites, taking care not to knock out the air.

6. Allow the batter to rest for five minutes.

7. Cook in a lightly buttered pan over medium heat. Turn each pancake when bubbles appear and the edges begin to set.

Estimated nutrition per serving

Calories Protein Carbs Fat Fibre

177 kcal 9 g 22 g 5 g 0.5 to 1 g

Anteckningar

Could add fibre 4 powder (20g) to the dry ingredients and a splash more milk if needed to bump fibre up to 5g per serve