PLUS: Protein source (12.5 g / 100 g) with low carbohydrate content (7 g / 100 g)
INGREDIENTS
- Whey Protein Vanilla & Matcha 30g
- Egg white 100g
- Oat flour 10g
- Coconut flour 8g
- Almond milk or other vegetable milk 130ml
- Sodium Bicarbonate 3g
- Juice of half an untreated lemon
PROCEDURE
- Mix all the ingredients until you obtain a smooth, thick, lump-free mixture.
- Add the baking soda to the surface and squeeze the lemon juice over it. Let it sit for about 15-20 seconds, then stir until the white foam disappears completely.
- This step is important to avoid getting bitter pancakes.
- Heat the pan, pour in the batter and cook over medium/low heat.
- Once bubbles have formed on top, flip the protein pancakes over and cook them on the other side.
- Once cooked on both sides, place them on a serving platter and garnish with maple syrup or fruit of your choice.
