High Protein Gluten Free Pancakes
Macros: (Includes toppings) 380kcals C 21g, F 7g, P 48g
Cooking time: 3-5mins
20g Coconut Flour (Plain Flour works perfectly well it’s just not Gluten Free)
40g Whey Protein Powder (my favourite flavour is Salted Caramel/Chocolate)
2 Egg Whites
A few splashes of water
100g Frozen Berries
50g 0% Fat Free Greek Yoghurt
Combine egg whites, flour and protein powder in a bowl/jug.
Add in a few splashes of water & mix with a fork/hand held blender.
To start off with the consistency will be very thick, keep adding splashes of water until you have found desired consistency.
The best consistency I have found is very similar to the consistency of greek yoghurt.
Using Fry-light fry the mixture in one big pan, or divide mixture up and fry in a small pan for multiple pancakes. Wait till they bubble slightly and flip using a spatula. If serving multiple pancakes ensure you spray the pan each time.
Serve with frozen berries (I heat mine in the microwave for 2 mins), a dollop of greek yoghurt & cinnamon to sprinkle over the top.
These can be stored in the fridge/freezer and reheated just fine.
These are quite DRY in texture, they are not as moist due to not using milk and egg yolks. Using a topping will help to moisten the meal!
Other topping options that clients have used: Tinned Peaches, Kiwi, Banana, Nutella, Sautéed Apples with Cinnamon and Raisins.