PLUS: Protein- rich , low-carb , and low-fat breakfast, a cheerful and colorful take on classic pancakes.
INGREDIENTS
(2 servings)
- Oat flour 10 g
- Coconut flour 8 g
- Whey Protein Vanilla & Matcha 25 g
- Egg white 100 g
- Soy milk 130 ml
- Sodium bicarbonate 3 g
- Juice of half an untreated lemon
- Natural colorants (beetroot, spirulina, turmeric)
FOR THE CREAM
- Light spreadable cheese 50 g
- Greek yogurt 0% fat 50 g
- Sweetener to taste
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.
- Leave it to act for about 15-20 seconds then mix until the white foam disappears completely.
- Pour the mixture into 4 different bowls, adding a pinch of natural food coloring to each and mixing until you get the desired color.
- Heat a non-stick pan and pour in the batter, one ladle at a time.
- 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 plate to form a tower.
- Using a spatula, spread the cream on each layer and finally finish the edges to create a naked effect.
- Garnish with fresh fruit as desired.
