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High Protein Pancakes https://www.metro.ca/userfiles/image/recipes/crepes-haute-en-proteines-11183.jpg PT30M PT25M PT55M
In a large bowl, whisk together flour, coconut flour, protein powder, baking powder, cinnamon and saltIn a medium bowl, whisk together water, yogurt, egg whites, maple syrup and coconut oil.Stir wet mixture into the dry until just combined. Do not further stir the mixture as it deflates air bubbles needed to produce thick pancakes.Heat a large non stick skillet over low heat.Add 1 tsp coconut oil. Scoop 1/3 cup of batter and dollop into the skillet. Cover with a lid and cook 2 at a time, flipping once when the pancake is puffed, the edge has set and the bottoms are golden brown.Repeat to make remaining pancakes.Source: Metro
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3/4 cup (180 ml) whole wheat flour 1/4 cup (60 ml) coconut flour 1/4 cup (60 ml) hemp powder 2 teaspoon (10 ml) baking powder 1 teaspoon (5 ml) cinnamon 1/2 teaspoon (2,5 ml) salt 3/4 cup (180 ml) water 1/2 cup (125 ml) Oikos Triple Zero Plain yogurt 1/4 cup (60 ml) egg white 2 tablespoon (30 ml) maple syrup 2 tablespoon (30 ml) liquid coconut oil for cooking optional topping To taste almond butter, maple syrup, sliced banana and blueberries
High Protein Pancakes

High Protein Pancakes

Rate this recipe
3 Votes
6
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (180 ml)
    whole wheat flour
  • 1/4 cup
    (60 ml)
    coconut flour
  • 1/4 cup
    (60 ml)
    hemp powder
  • 2 teaspoon
    (10 ml)
    baking powder
  • 1 teaspoon
    (5 ml)
    cinnamon
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 3/4 cup
    (180 ml)
    water
  • 1/2 cup
    (125 ml)
    Oikos Triple Zero Plain yogurt
  • 1/4 cup
    (60 ml)
    egg white
  • 2 tablespoon
    (30 ml)
    maple syrup
  • 2 tablespoon
    (30 ml)
    liquid coconut oil for cooking

  • optional topping
  • To taste
    almond butter, maple syrup, sliced banana and blueberries
Imprimer ma sélection

Preparation

In a large bowl, whisk together flour, coconut flour, protein powder, baking powder, cinnamon and salt

In a medium bowl, whisk together water, yogurt, egg whites, maple syrup and coconut oil.

Stir wet mixture into the dry until just combined. Do not further stir the mixture as it deflates air bubbles needed to produce thick pancakes.

Heat a large non stick skillet over low heat.

Add 1 tsp coconut oil. Scoop 1/3 cup of batter and dollop into the skillet. Cover with a lid and cook 2 at a time, flipping once when the pancake is puffed, the edge has set and the bottoms are golden brown.

Repeat to make remaining pancakes.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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