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Protein pancake without egg

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Ingredients for 1 servings:

  • 25 g powder (protein)
  • 60 ml milk, 0.3% fat
  • 1 tbsp, crushed linseed, crushed
  • 3 tbsp water
  • 1 tsp, leveled psyllium husk
  • some stevia
  • possibly cinnamon
  • some oil for frying

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

high in protein, low in carbs, vegan-friendly, high in fiber, low in calories

Mix water with the flaxseed meal and let it swell for a few minutes. This mixture can be used as a substitute for an egg. Then stir all ingredients together and let it stand in the refrigerator for about 15 minutes. Pour the batter into a hot pan with a tablespoon, fry briefly, and turn over. A vegan alternative is possible using purely plant-based protein powder and water, almond, soy, or rice milk.

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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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Protein pancake without egg