Protein pancakes with raspberries

Ingredients for 1 servings:

• 100 ml milk, 1.5% fat
• 70 g protein
• 50 g egg yolk
• 40 g powder (protein powder e.g. vanilla)
• 100 g banana(s)
• 125 g raspberries
• 100 g flour, e.g. oat or wholemeal flour
• 10 g fat, e.g. coconut or peanut fat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick and healthy

Instead of 100g of flour, you can use oat flour, for example, and other fruits can be used instead of the 125g of fresh raspberries. Be careful with frozen fruit, as it tends to retain some water if it’s still frozen. Combine the egg yolk, protein powder, milk, and flour. Mash the banana with a fork and stir it into the batter. Then beat the egg whites until stiff and fold them into the batter with a whisk. Heat a very small amount of oil, such as coconut oil, in a pan. Stir the raspberries into the batter. Now cook the pancakes in the pan for about 3-4 minutes on each side. For me, the amount specified in this recipe always yields about 6 pancakes. Nutritional values: Total: 898 kcal. Carbohydrates: 105.6g. Protein: 64.2g. Fat: 21.3g.