Its been a while since we shared a recipe with you guys, not because we didn’t want to but we’ve mainly been trying to survive this covid pandemic… I’m sure you can relate.
*FLUFFY PANCAKES TO THE RESCUE*
80g Gluten-Free Flour (or alternative – not coconut flour)
30g Protein powder of choice (we used Bulkpowders Vanilla flavour)
25g Oat Flour (alternatively, if you can have gluten Ready Brek also works)
2 Tbsp Xylitol
2 Tsp Baking Powder
The above recipe will make your dry pancake mix, an approximate 160g. You will need half of this for the pancake batter.
80g Pancake Mix
5 Egg whites (beaten until stiff peaks form)
1/2 Cup milk of choice (we used unsweetened almond milk)
2 Tbsp Zero syrup
1/2 Tsp Baking Soda (for fluffiness)
You may not think that the beaten eggs are important but they are, trust me… they will make your pancakes so fluffier. Mix all your ingredients then fold the egg whites in. If your mix is still too runny, add more pancake mix. If too dry, add a little more of your chosen milk.
Heat a non-stick pan with low-cal spray oil on medium heat and once hot enough (be patient enough to wait) pour spoonfuls of batter to make your pancakes, cooking for several minutes per side.
Stack them up, grab your syrup and enjoy…
Hope you enjoyed this recipe! Please tag us if you make it, we love seeing you re-make our creations! 🙂
copyright The Muscle Bakery 2020 ~ created by @themusclebaker