in Dessert Recipes

Low-carb protein pancakes

updated

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Ingredients for 1 servings:

  • 1 m.-sized egg(s)
  • 50 ml almond milk (almond drink), coconut milk or cow’s milk also possible
  • 7 tsp, heaped flaxseed, crushed
  • some coconut milk, creamy
  • 1 ½ tbsp protein powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

with linseed flour

First, whisk the egg with the almond milk and creamy coconut milk until smooth. Then simply add the flaxseed to the blender and grind on the maximum setting until it reaches the consistency of flour. Add about 7 teaspoons of this and the protein powder (I used cookies and cream) to the egg mixture. Blend everything until a creamy consistency is achieved. Depending on your preference, you can add a little more flaxseed flour or protein powder. Pour the mixture into the pan in batches and cook on both sides over medium heat. This will make about 2-3 small pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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