• 12g Ultimate whey protein powder – vanilla flavour
• 7g coconut flour
• 2g ground flax seed
• 1.25g / 1/4 tsp bicarbonate of soda
• Pinch of sea salt
• 67g egg whites
• 15g / 1Tbsp buttermilk
• 28g of fresh or frozen raspberries
Makes: 2 pancakes but you can easily scale this recipe up to make a full breakfast.
Serving Size: Serves 1 (2 pancakes)
How to make it:
Sift the dry ingredients together and place in a small bowl.
Add the egg whites and buttermilk and stir with a fork or whisk to combine.
Tear the raspberries so they are not in large pieces. This will make it easier to incorporate them into the pancake batter as they cook.
Heat your pan and use whatever fat you prefer for cooking, as required.
Ladle half the batter into the pan to make a medium to large pancake.
Top with half of the torn raspberries.
When cooked on the base, gently flip over to cook briefly on the other side.
Place on a warm serving plate and repeat.
Serve warm with suggested toppings!
Any combination of the following is great:
Maple Syrup or Honey
Calories per serving: 168
Fat per serving: 2g
Saturated fat per serving: 1g
Carbs per serving: 14g
Protein per serving: 24g
Fibre per serving: 6g
Sugar per serving: 4g